FRIED RICE
5 servings

2 cups uncooked long grain rice
2 cups chicken broth
1 cup water
2 tb Worcestershire Sauce
1 tb margarine
2 tsp salt
2 garlic cloves, minced
3 tb sesame oil
3 cups assorted chopped fresh vegetables (carrots, onions, green pepper, Zucchini)
5 eggs, lightly beaten
1 cup small ham cubes

Combine rice, broth, water, Worcestershire Sauce, margarine, salt and garlic in large saucepan. Bring to boil uncovered; cook in medium heat until craters form in the surface of the rice and is almost dry. Lower the heat; move from the bottom up; cover; simmer for 15 additional minutes. Heat 1 tb of the oil in large skillet; add the vegetables and stir fry until al dente. Remove with slotted spoon to bowl. Add 1 tb of oil to skillet. Scramble the eggs, breaking them in small pieces. Remove from skillet and add to vegetables. Add remaining 1 tb oil to skillet; stir in rice, ham, vegetables and eggs. Stir until heated through. Serve at once with soy sauce, added to taste.

This recipe can be shortened using already cooked rice. Also, you can use soy sauce since the beginning instead of the Worcestershire Sauce.