Cuban Fried Rice

4 eggs

1 teaspoon soy sauce

Peanut oil/vegetable oil for frying

1 onion, chopped (about 1 cup)

3 celery stocks, chopped

3 garlic cloves, minced

4 cups of cooked rice

Diced ham, 1/2 cup or more

1 teaspoon chopped chives

1/2 cup chicken stock or broth (more or less)

1/2 cup chopped green onions

2 tablespoons soy sauce

Options

Shrimp, Lobster, Crabmeat

Scramble the eggs with a whisk, adding one teaspoon soy sauce and two tablespoons of chicken broth. Heat one tablespoon of oil in a large frying pan, or wok rolling the oil around to coat the bottom and sides. or wok and when hot, pour the egg mixture in so that it coats the bottom. It should look like you're making a giant pancake. Lower heat to medium low and cook thoroughly, flipping once. Remove from pan and cut the egg into long thin strips.

In the same pan, sauté onion and celery in more oil on medium low heat until the onion is soft and translucent. Lower the heat to low and add the minced garlic. Continue to cook for about 1 to 2 minutes more. Don't let the garlic get brown!

Add the rice and fry for about five minutes, stirring frequently. Add some chicken broth or stock, enough to flavor the rice, but not make it soupy! Add a dash or two of soy sauce. Add the diced ham and chives. Stir sparingly, and continue cooking for five minutes. Last, gently fold in the green onions and egg strips. (NOTE: Sometimes four cups of rice just won't fit into the largest frying pans! You might need to transfer everything to a larger pot!)

Serve hot!

Variation: sauté some small shrimp, lobster tails, or crabmeat in a little bacon fat and add to the rice just before serving.