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
2 eggs
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.