Just a touch of the Oriental to enhance any meat dish that you choose to cook, indoors or out. You'll find it hearty enough to use as a casserole on the days when you may only be interested in a "one dish plus salad" meal. You'll also find this dish will be as much as home with the Occidentals you serve as it is in the Oriental household. So reach for the rice box and...

Cook until tender in boiling salted water.

Add and saute lightly, but do not brown: 1/4 c. sliced mushrooms 1 c. shredded ham, cut in fine strips 1/4 c. chopped green pepper 2 tsp. minced red pimento 1/2 c. blanched slivered almonds 2 tbsp. soy sauce

Now, add the 4 cups dry cooked rice to the skillet. Allow to slowly cook about 6 minutes, stirring well so flavors will blend. Turn to very low heat. Taste for salt, since you may wish more than the soy sauce will furnish. In another small skillet heat lightly: 2 beaten eggs

Cook as if you were making a flat pancake. When dry, cut in thin strips and mix lightly through the rice mixture. Now remove the hot rice to a casserole dish and sprinkle with:

It's all ready now to carry out to the patio or the back yard picnic bench or to your indoor dining spot. This will serve 8 people with hearty portions or 10 moderate portions.