Cantonese Fried Rice

2 large egg beaten

4 tablespoons vegetable oil

1 large onion, quartered and thinly sliced

4 celery ribs, thinly sliced

½ cup frozen peas, thawed

6 ounces ham, julienne strips

8 green onions sliced ½-inch thick

3 cups rice, cooked

¼ cup soy sauce

3 tablespoons sherry

Salt and freshly ground pepper to taste

Fresh cilantro or parsley sprigs

Add salt and pepper to beaten eggs. Heat 1 tablespoon oil in a 10-inch skillet. When very hot, pour in egg mixture; tilt skillet to cover surface with a thin layer. Cook until set; turn out on a plate. Cool and cut into thirds; cut into julienne strips. Set aside for garnish.

In the same skillet, heat 1 tablespoon oil; add onion, celery, and peas. Stir-fry for 2 minutes; remove and  *set aside.

Add 1 tablespoon oil to skillet and heat thoroughly; add ham and green onions. Stir-fry for 2 minutes. Remove from skillet and set aside.

Add 1 tablespoon oil to skillet and heat thoroughly; add rice and stir-fry for 2 minutes. Sprinkle soy sauce, sherry, and salt and pepper to taste over rice. Mix to blend flavors.

*Return other ingredients and toss with rice for 2 to 3 minutes.

Mound on serving platter and garnish with julienne egg strips and fresh cilantro or parsley sprigs.