1/4 c. salad oil
1/4 c. chopped scallions
2 c. diced cooked ham, pork or shrimp
2 2/3 c. Minute Rice
4 eggs, scrambled in sm. pieces
2 c. chicken broth
2 cans (3 oz. each) sliced mushrooms
2 c. cooked peas
2 tsp. soy sauce

Heat oil in skillet. Saute scallions, ham and rice in oil for about 5 minutes. Remove from heat. Stir in eggs.

Bring broth, mushrooms with liquid, peas and soy sauce to a boil. Stir into rice mixture. Cover and let stand 5 minutes. Stir to mix. Makes about 8 servings.

Head-Start Hints: Chop all necessary ingredients and store in the refrigerator until ready to cook. Cook, drain and chill peas. (If you use frozen peas, cook a 1 pound package; it may measure more than what is called for, but you can use all.) Use a flameproof casserole for cooking and serve from it at the table. Or cook the rice dish in an electric skillet right in front of your guests!