Chow Fun (Fan)

Directions

Cut boned chicken into ½ squares; place in a bowl and sprinkle with half the garlic salt, half the sherry and half the cornstarch.

Cut the peeled shrimp into pieces 1 inch long.

Put them in a bowl with the rest of the garlic salt, sherry and cornstarch.

Heat 2 tablespoon oil over high heat in a wok or large pan.

Add onions and celery and stir-fry for 2 minutes.

Add soy sauce; reduce heat to medium, cover and steam one minute.

Add mushrooms, cover and steam 2 more minutes.

Remove mixture to a large bowl.

Add remaining oil to wok, reduce heat to low and add ginger and garlic.

Brown lightly, stirring constantly to avoid burning.

Add chicken and shrimp.

Stir-fry two minutes, or until shrimp are pink and opaque.

Add cooked rice, onion mixture and ham.

Stir until hot.

Remove from heat, put into a storage container and chill overnight.

When ready to serve, reheat in a wok or large pot.

Stir in snow peas and cook two minutes.

Make a well in the center of the wok and stir in the beaten eggs.

Stir them as they cook, about 3 minutes, so they scramble and mix with the other ingredients.

Cover and cook over medium heat another couple of minutes.

Serve at once.