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Put rice in large saucepan of boiling salted water, cook 12 minutes, or until tender but still firm, drain, cool. Add drained corn, drained pineapple, half the chopped almonds, the chopped ham and parsley, toss lightly. Spoon into serving bowl.
Beat together eggs, grated cheese, salt, pepper and water. Pour into well greased pan, cook over low heat to make an omelette, cut into strips. Arrange on top of salad. Sprinkle with remainder of chopped almonds.
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