Serves: 6
Total Calories: 606

2 eggs beaten
Salt and freshly ground pepper to taste
4 tablespoons vegetable oil
1 onion large, quartered and thinly sliced
4 ribs celery thinly sliced
1/2 cup peas thawed
6 ounces ham julienne cut
8 green onions sliced 1/2 -inch thick
3 cups white rice cooked
1/4 cup soy sauce
3 tablespoons sherry
Salt and freshly ground pepper to taste
Fresh cilantro or parsley sprigs

Add salt and pepper to beaten eggs. Heat 1 tablespoon oil in a 10-inch skillet. When very hot, pour in egg mixture tilt skillet to cover surface with a thin layer. Cook until set turn out on a plate. Cool and cut into thirds cut into julienne strips. Set aside for garnish. In the same skillet, heat 1 tablespoon oil add onion, celery, and peas. Stir-fry for 2 minutes remove and set aside. Add 1 tablespoon oil to skillet and heat thoroughly add ham and green onions. Stir-fry for 2 minutes. Remove from skillet and set aside. Add 1 tablespoon oil to skillet and heat thoroughly add rice and stir-fry for 2 minutes. Sprinkle soy sauce, sherry, and salt and pepper to taste over rice. Mix to blend flavors. Return other ingredients and toss with rice for 2 to 3 minutes. Mound on serving platter and garnish with julienne egg strips and fresh cilantro or parsley sprigs.

Nutritional Facts:

Serves: 6
Total Calories: 606
Calories from Fat: 90

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