Prep: 15 minutes; Cook: 30 minutes.

2 1/2 cups water

2 tablespoons reduced-sodium soy sauce

2 cloves garlic, pressed

1 cube chicken bouillon

1 1/2 cups uncooked long-grain white rice

2 tablespoons vegetable oil

1 carrot, cut diagonally into 1/4-inch-thick slices (1 cup)

2 stalks celery, cut diagonally into 1/4-inch-thick slices (1 cup)

1 sweet green pepper, cored, seeded and cut into thin strips (1 cup)

1 large onion, halved and thinly sliced crosswise

4 eggs

1/2 cup thinly sliced baked ham

1/4 teaspoon ground black pepper

• Bring the 2 1/2 cups water, soy sauce, garlic and bouillon cube to boiling in a medium-size saucepan, stirring to dissolve cube. Add rice; return to boiling. Reduce heat to low; cover and simmer 20 minutes or until all liquid is absorbed.
• Meanwhile, heat 1 tablespoon of oil in large nonstick skillet over medium-high heat. add carrot, celery, green pepper and onion; stir-fry 3 to 4 minutes. Add 3 tablespoons water; cover and cook 3 to 4 minutes. Uncover; stir-fry 3 to 4 minutes or until all liquid is absorbed and vegetables are tender. Remove vegetables with slotted spoon to medium-size bowl.
• Reduce heat to medium. Heat remaining tablespoon oil in skillet.
• Whisk eggs in small bowl. Add to skillet; cook, breaking up into small pieces, as eggs set. Add to vegetables in bowl.
• Add rice and egg-vegetable mixture to skillet. Stir in ham and black pepper. Stir until heated through. Serve immediately.

  Makes 6 servings (8 cups)