4-5 c. cold cooked rice
4-6 oz. cooked shrimp
8 oz. pkg. boiled ham, 1 inch slivers
3 green onions, green only, minced
2 oz. snow peas, strung and shredded (can substitute 2 stalks celery, thinly sliced)
1 c. shredded head lettuce or Napa cabbage
2 tbsp. oil
2 tbsp. black or dark soy sauce
1 tbsp. oyster sauce
2 egg omelette

2 EGG OMELETTE:

Heat wok on medium heat, add 1 tsp. sesame oil, spreading or swishing oil well up sides of wok. Pour in two beaten eggs, lift wok off heat, swirl egg around wok so eggs are in a thin layer. When egg is set, turn omelette over and cook on other side. Take out omelette and put on a cutting board. When cool, cut into 1 inch long, 1/4 inch shreds.

Heat wok, add 2 tbsp. oil, then swirl up sides of wok. Add rice, shrimp, ham, green onion, celery and lettuce. Stir fry about 5 minutes. Drizzle in soy sauce, oyster sauce. Mix well. Toss in egg and serve.

To make a mold on a plate: When rice is done, pack lightly in an oiled casserole, put plate on top, invert rice onto plate, then garnish with a few shrimp or celery leaves.