Rice Relish

4 cups of cooked long-grained rice
1/2 pound of shredded ham, cubed
1 pound cooked shrimp
3/4 pound of snow peas, blanched out
3 tablespoons of olive oil
1 cup celery, sliced diagonally
1-1/2 cup onion, slivered
2 cloves garlic, finely chopped
1 tablespoon ginger, freshly minced
1 red bell pepper, diced
1/4 cup chicken broth
2 eggs
2 tablespoons soy sauce
1/4 cup scallions, sliced

Heat oil in the casserole. Add onions, celery, garlic and ginger. Cook, stirring for 5 minutes. Add bell pepper and cook for 3 minutes more. Add the rice, broth and ham. Cook for 2 minutes. Add the shrimp and snow peas. Beat. the eggs and soy sauce together. Make a well in the center of the casserole and pour the egg to the center. Stir until eggs just set. Fold into the rice. Heat and stir in the scallions. Garnish and serve hot.

Serves 6.

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Cajun Country -- New Iberia, Louisiana