• 1 can (13 3/4 ounces) ready-to-serve low sodium chicken broth
• 2 Tbs soy sauce
• 1 tsp ground ginger
• 1/8 tsp ground red pepper
• 1 cup long grain rice (uncooked)
• 2 eggs, lightly beaten
• 1 1/2 cups sliced radishes
• 3/4 cup (4 ounces) cubed ham
• 1/3 cup sliced green onions (scallions)
• 4 cups thinly sliced romaine lettuce or 1 small head Boston lettuce, separated into leaves.

In a large nonstick skillet over high heat bring chicken broth, 2/3 cup water, the soy sauce, ginger and red pepper to a boil. Stir in rice; cook covered, over low heat until rice is tender and most of the liquid is absorbed, about 15 minutes. Add eggs, radishes, ham and green onions. Cook, stirring frequently, until eggs are set, about three minutes. On a large serving platter arrange lettuce; top with rice mixture; serve immediately. Yield: 4 portions.