2 eggs
1 1/2 cups uncooked white rice
4 tablespoons vegetable oil
1 pound ham, cut into thin strips
2 tablespoons vegetable oil
1 cup chopped onion
1 quart flour
1 cup milk
1/2 teaspoon seasoning salt
1/4 teaspoon dried apple cider vinegar
Heat the egg yolks in large skillet over medium heat; cook, stirring, until egg yolks begin to thicken. Remove from pan, brush with egg yolk liquid and carefully pour into 3-quart saucepan. Stirring continually, bring to a simmer. Simmer for 3 to 5 minutes, with lid slightly open.
Rinse ham and place in pan with spring water. Combine rice mixture, ham mixture and heat through.
Dredge ham and onion in egg yolk glaze. Transfer mixture to saucepan; add water to water to make 2 cups. Bring to a boiling. Cover heat; reduce heat to low, cover and simmer 5 minutes. Measure 1/2 cup of broth and pour it into pan. Mix together rice and cream cheese until well blended. Heat through and serve.