Fried Rice

Season Chicken Breast (1) with Chicken Bouillon Powder (1 tsp) and Garlic Paste (1 tsp) .

In a big wok or pan, heat Oil (1 Tbsp) and add Smoked Ham (3 oz) . Cook it until it changes color. Set aside.

In the same pan, cook chicken and Shrimp (24) , Onion (1) , Celery (2 stalks) , Carrot (1) , Red Bell Pepper (1) , Cubanelle Pepper (1/2) . Add a little soy sauce to give flavor. Mix it for about 3 minutes or until the carrot is soft.

Turn the heat off and add cooked White Rice (2 1/3 cups) , cooked ham and add Soy Sauce (4 Tbsp) a little bit at a time. Stir and mix everything together.

In a bowl, scramble Eggland's Best Classic Eggs (3) with Milk (1 Tbsp) and a little salt.

In a separate pan, melt the Butter (2 Tbsp) and cook the scrambled eggs.

Add scrambled egg to the rice and toss to combine. Garnish with Scallions (4 Tbsp) and serve.