4 boneless skinless chicken breast, cut into 1 inch cubes
1 c. cooked rice
1/4 c. carrots, shredded or small cubes
1/4 c. onions, cut small
1/4 c. peas
2 eggs, scrambled
1/4 c. ham, small cubes

Sprinkle chicken with lemon pepper (let stand 15 minutes). Quick fry the chicken in a wok until slightly brown (350 to 400 degres).

Cook the rice as directed. Stir fry individually the carrots, peas, ham, eggs, and onions before serving. Stir fry the rice, carrots, peas, ham, eggs and onions together. Place the chicken on top of the stir fried rice.