6 oz. med. size shrimp, peeled and deveined
2 C. uncooked chopped chicken breast
1 C. frozen peas and carrots, thawed
1 small onion, chopped
2 eggs, scrambled
3 T. butter
soy sauce to taste
Melt 2 T. butter over med. high heat in a large skillet and add the chicken, saute the chicken until almost cooked through and add the onions, saute another minute or so and add in the shrimp, peas and carrots. Cook for 3-4 minutes then add the rice to the pan. Add the remaining 1 T. butter to the pan and toss to combine the rice, meat and veggies. Cook for another 3-4 minutes then add the scrambled egg to the pan, tossing to evenly distribute. Season with the soy sauce to taste.