Ham Fried Rice

 

3 C. Water

2 C. Rice

2 T. dried chives, rehydrated

3 T. dried celery, rehydrated

I (16-oz.) canned ham, diced

1 (8-oz.) can water chestnuts, drained and chopped

I (4-oz.) can sliced mushrooms, drained

I (15-oz.) can peas and carrots, drained

2 T. soy sauce

2 T. vegetable oil

2 Eggs, Scrambled, Optional (fresh or from whole egg powder)

 

To cook rice: In a heavy bottomed saucepan with a tight-fitting lid, combine 3 C. water and 2 C. rice. Boil on high heat for 15 minutes. Remove from heat and set aside for 10 minutes, then fluff. Do not lift the lid while rice is resting. Rehydrate celery and chives by placing them in a small bowl along with 10 T. liquid from any canned item. It takes 5 to 10 minutes to rehydrate. In a large

pan, heat oil over a medium-high heat. In a bowl, mix all ingredients together. Once oil is heated, fry ingredients until thoroughly heated. If eggs are available, scramble and toss into fried rice before serving.