1/2 lb. boneless chicken (cut in strips)
1 carrot
1 jalapeno pepper
1/4 c. green onions
1/4 c. white onions
1/4 c. fresh sliced ginger
2 c. chicken broth
2 c. water
1 egg
1/2 c. rice
1/2 tbsp. sesame oil
1/2 c. spinach, slivered
1 red pepper

Milder pepper may be substituted.

Boil carrot (sliced), white onion, rice and ginger in chicken broth and water for 30 minutes. Remove ginger and discard. Add chicken and jalapeno. Cook for 15 minutes. Add red pepper and bring to rolling boil.

In small bowl beat egg and oil together. Pour into soup slowly stirring constantly. Add spinach and green onion. Cook for 2 minutes. Serve hot with chow mein noodles.