Cooking Instructions
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Step 1
Season Chicken Breast (1) with Chicken Bouillon Powder (1 teaspoon) and Garlic Paste (1 teaspoon).
Step 2
In a big wok or pan, heat Oil (3 teaspoon) and add Smoked Ham (3 ounce). Cook it until it changes color. Set aside.
Step 3
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.
Step 4
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.
Step 5
In a bowl, scramble Egg (3) with Milk (1 tablespoon) and a little salt.
Step 6
In a separate pan, melt the Butter (2 tablespoon) and cook the scrambled eggs.
Step 7
Add scrambled egg to the rice and toss to combine. Garnish with Scallion (1/4 cup) and serve.
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