Korean Salad

1 1/2 c. cooked rice 2 T. oil

1 T. vinegar 1 t. salt

1 t. curry powder 1 c. chopped celery

1/4 c. finely chopped onion

1 1/2 c. frozen peas, thawed

3 hard cooked eggs, chopped

1/4 c. chopped almonds

1/2 c. mayonnaise

Combine warm rice with oil, vinegar, salt and curry. Chill. Mix in remaining ingredients. Chill until serving.