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Colorful Shrimp Fired Rice

1 pound raw, shelled and deveined shrimp

4 cups water

1/2 teaspoon salt

2 cups uncooked rice
3 tablespoons vegetable oil
4 celery ribs, trimmed and sliced diagonally
1 1/2 cups thinly sliced onions
2 garlic cloves, minced
1 tablespoon grated gingerroot
1 red bell pepper, seeded and sliced
1/4 cup beef broth
1/2 cup diced cooked ham
1/4 pound snow peas, blanched for 1 minute
2 large eggs
1 tablespoon soy sauce
1/2 cup chopped trimmed green onion

1. In a small skillet over medium heat with a little water, cook shrimp until pink. Remove, cool. Peel and devein shrimp; slice them in half lengthwise and set aside.
2. Bring water and salt to boil in a 2-quart saucepan; stir in rice, reduce heat, cover and simmer for 20 minutes. Remove from heat, fluff rice gently with a fork and set aside.
3. Heat oil in a large heavy skillet over medium heat until a drop of water sizzles in the oil. Add celery, onions, garlic and gingerroot. Cook, stirring, for 2 minutes. Add red bell pepper and cook for 3 minutes more. Stir in the cooked rice, beef broth and ham; cook for 2 minutes. Add lightly blanched snow peas and shrimp. Cook for 1 minute.
4. Whisk together eggs and soy sauce in a small bowl. Push the rice mixture to the sides and scramble the eggs in the center. When eggs are set, fold into the rice. Finally, stir in finely chopped green onions. Serve hot.

Makes 8 servings.