- 1/2 pound long-grain rice
- 1/2 pound cooked ham, cut into strips
- 1 (6 ounce) can shrimp, drained
- 3 tablespoons oil
- 2 tablespoons soy sauce
- 1 leek, sliced
- 4 eggs
- Freshly ground black pepper
Cook rice according to package directions. Cut ham into strips. Drain shrimp.
Heat oil in large skillet. Add ham and shrimp and cook until lightly browned, approximately 5 minutes. Add rice and soy sauce. Cook another 5 minutes. Add leek and cook for an additional 5 minutes, stirring occasionally. Lightly beat eggs with pepper. Pour over rice and cook until eggs are set. Serve on preheated platter.