Season Chicken Breast (1) with Chicken Bouillon Powder (1 teaspoon) and Garlic Paste (1 teaspoon).
In a big wok or pan, heat Oil (3 teaspoon) and add Smoked Ham (3 ounce). Cook it until it changes color. Set aside.
In the same pan, cook chicken and Shrimp (24), Onion (1), Celery (2 stalk), 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 White Rice (7 cup), cooked ham and add Soy Sauce (1/4 cup) a little bit at a time. Stir and mix everything together.
In a bowl, scramble Egg (3) with Milk (1 tablespoon) and a little salt.
In a separate pan, melt the Butter (2 tablespoon) and cook the scrambled eggs.
Add scrambled egg to the rice and toss to combine. Garnish with Scallion (1/4 cup) and serve.