4 tbsp. oil, divided
2 eggs, slightly beaten
1 can water chestnuts, drained and chopped good
1 c. sliced mushrooms
1 c. diced cooked ham
1 can (5 oz.) cooked white meat chicken, flaked
3 green onions, sliced 1/2 inch thick, including some of the green tops
1/2 c. cooked peas
3 c. cooked white rice
2 tbsp. soy sauce
3/4 tsp. garlic powder
1/4 tsp. ginger
1/8 tsp. pepper

Heat 1 tablespoon of the oil in a large skillet over medium heat. Add eggs and cook, stirring constantly, until set, but not dry. Remove to a large bowl with a slotted spoon. Cover to keep warm.

Increase heat under skillet to high. Add 2 tablespoons of the oil to skillet. Add water chestnuts, mushrooms, ham, chicken, peas and green onion. Cook stirring constantly, until mushrooms are cooked and other ingredients are heated through. Remove with a slotted spoon to bowl with eggs. Cover to keep warm.

Heat remaining 1 tablespoon oil in skillet over medium high heat. Add rice, soy sauce, garlic powder, ginger and pepper. Cook stirring constantly until rice is heat and soy sauce and seasonings are evenly distributed. Stir in reserved eggs, meat and vegetables. Cook and stir until heated through.