FRIED RICE

2 cups uncooked long-grain rice
2 cups chicken broth (saved from poached chicken)
2 cups water
2 tablespoons Worcestershire sauce
1 tablespoon margarine
2 teaspoons salt
2 cloves garlic, minced
3 tablespoons vegetable oil, divided use
3 cups assorted chopped fresh vegetables (carrots, onions, green pepper, zucchini)
5 eggs, lightly beaten
1 cup small ham pieces (from baked ham)
Soy sauce (optional, for serving)

Combine rice, broth, water, Worcestershire sauce, margarine, salt and garlic in a large saucepan. Bring to boiling; lower heat; cover; simmer 15 minutes.

Heat 1 tablespoon of the oil in a large skillet or wok. Add vegetables; stir-fry until crisp-tender. Remove with a slotted spoon to a medium-size bowl.

Add 1 tablespoon of the oil to the skillet. Scramble eggs, breaking up into small pieces. Remove from skillet and add to vegetables.

Add remaining 1 tablespoon oil to skillet; stir in rice, ham, vegetables and eggs. Stir until heated through. Serve at once with soy sauce, if desired.

Makes 5 generous servings
From: Recipelink.com
Source: Magazine recipe clipping, Family Circle magazine, 1983