Down-Home Fried Rice

• 2 to 3 Tbsp. canola oil
• 1 1/2 c. slivered onion
• 4 ribs celery, washed and sliced diagonally 1/4-inch thick
• 2 garlic cloves, finely chopped
• 1 Tbsp. minced fresh ginger
• 2 Tbsp. soy sauce
• 1/2 c. thinly sliced green onion
• 1 small red bell pepper, diced
• 4 c. cooked long grain rice
• 1/4 c. no sodium defatted beef broth
• 1/8 lb. thinly sliced ham, shredded
• 1 lb. cooked shrimp, shelled and halved crosswise
• 1/4 lb. snow peas, lightly blanched and cut lengthwise
• 2 eggs

1. Heat oil in heavy casserole or wok over medium-low heat.
2. Add onion, celery, garlic and ginger.
3. Cook, stirring, 5 minutes.
4. Add bell pepper and cook 3 minutes more.
5. Add rice, beef broth and ham.
6. Cook, stirring, 2 minutes.
7. Add shrimp and snow peas; cook 1 minute.
8. Remove from heat.
9. Beat eggs and soy sauce together. Push rice to sides, making a well.
10. Return casserole to heat and pour egg mixture in center.
11. Stir with fork 1 minute, until eggs are set.
12. Gently fold in rice; heat through.
13. Stir in green onion.

canola oil, onion, celery, garlic, fresh ginger, soy sauce, green onion, red bell pepper, long grain rice, beef broth, ham, shrimp, snow peas, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=724457 (may not work)