CHICKEN FRIED RICE
1 lb. chicken breast tenderloins, cut into thin strips
ground ginger, to taste
Chinese Five Spice, to taste
3 C cooked white rice
3 Tbsp peanut oil
1 C frozen peas and carrots, thawed
1 onion, diced
2 cloves garlic, minced
1/2 C soy sauce
1/2 diced ham
Season chicken with ground ginger and Chinese Five Spice; refrigerate for at least 2 hours.
Heat the oil in a large wok or skillet (I used my paella pan) to Medium High. Fry chicken strips until well cooked. Scoot chicken to the side of the pan; add peas and carrots, onion, and garlic. Stir fry until tender/crisp. Push to one side with chicken. Break eggs into the pan; stir with wooden spoon until scrambled and cooked. Add rice, soy sauce, and ham to the pan. Stir all ingredients together heated and cooked through.
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