Step 1

Boil 2 cups of water with salt and oil and cook rice. You can also use leftover white rice. Once the rice is steaming, set aside

Step 2

Dice chicken into small-medium cubes

Step 3

Season chicken with mashed garlic, Dominican Orégano or regular regular orégano, sopita/chicken bouillon cube, adobo or your favorite seasoning salt. Add black pepper to taste and mix until everything is well combined

Step 4

In a heated deep sided skillet over medium-high heat, add olive oil

Step 5

Add seasoned chicken and mix every so often. You want chicken to brown slightly but ultimately cook all of the way through

Step 6

After about 5 mins, add ¼ cup of water. This will allow chicken to steam and cook throughout

Step 7

Once the water dries up, add diced smoked ham and mix

Step 8

Brown chicken and ham for about 5 minutes or until everything is nice and golden

Step 9

Next, add onions and peppers. Saute for 1 minute

Step 10

Add soy sauce and mix until well combined

Step 11

Now add cooked white rice and gently mix everything until rice is fully covered with soy sauce, chicken, and ham

Step 12

Once the rice fully covered, add pre-boiled diced carrots and mix in gently so carrots stay in-tact. Feel free to use frozen diced carrots. If you do, add carrots at the same time as the onions and peppers so that they saute and defrost

Step 13

Turn heat down to low and in a separate skillet scramble two eggs

Step 14

Once eggs are fully cooked, fold into rice

Step 15

Lastly, add scallions and serve while hot!