2 c. cooked rice, cooled
1 egg, beaten with a dash salt
3 green onions, chopped
1/2 lb. cooked shrimp
1 c. cooked ham, chopped
1 c. frozen peas, thawed
1 c. fresh mushroom, sliced
1/2 can fresh mushroom, sliced
1/2 can water chestnuts, chopped
2 tbsp. oyster sauce
3 slices fresh ginger, chopped
1 c. celery, sliced thin
1 bell celery, sliced thin
1 bell pepper, chopped
1 clove garlic, crushed
Oil for cooking

Heat wok over medium heat, add a little oil. Scramble the egg just to set. Set aside. Add a little oil, then add shrimp, onions, ham, rice, celery, peppers, mushroom, water chestnuts, ginger and garlic. Stir fry 2 to 3 minutes. Add oyster sauce, toss lightly. Add peas and eggs. Stir fry until all are heated through. Do not over cook. Serve warm.