Ingredients

2 chicken breast halves, boned
1 tsp. garlic salt, divided
2 tsp. sherry, divided
2 tsp. cornstarch, divided
1 lb. shrimp, cleaned and peeled
3 Tbsp. oil, divided
1 large onion, finely chopped
2 celery stalks, finely chopped
1 Tbsp. soy sauce
1/2 lb. mushrooms, sliced
ginger (1-inch piece), peeled and minced
3 garlic toes, peeled and minced
4 C. rice, cooked, cold
6 oz. ham, diced
8 oz. snow peas, fresh or frozen
2 eggs, beaten

Cooking Instructions

Cut boned chicken into 1/2 squares; place in a bowl and sprinkle with half the garlic salt, half the sherry and half the cornstarch. Cut the peeled shrimp into pieces 1-inch long. Put them in a bowl with the rest of the garlic salt, sherry and cornstarch. Heat 2 Tbls. oil over high heat in a wok or large pan. Add onions and celery and stir-fry for 2 minutes. Add soy sauce; reduce heat to medium, cover and steam one minute. Add mushrooms, cover and steam 2 more minutes. Remove mixture to a large bowl. Add remaining oil to wok, reduce heat to low and add ginger and garlic. Brown lightly, stirring constantly to avoid burning. Add chicken and shrimp. Stir-fry two minutes, or until shrimp are pink and opaque. Add cooked rice, onion mixture and ham. Stir until hot. Remove from heat, put into a storage container and chill overnight. When ready to serve, reheat in a wok or large pot. Stir in snow peas and cook two minutes. Make a well in the center of the wok and stir in the beaten eggs. Stir them as they cook, for about 3 minutes, so they scramble and mix with the other ingredients. Cover and cook over medium heat another couple of minutes. Serve at once.
 
 
"I gave you milk to drink, not solid food; for you were not yet able to receive it. Indeed, even now you are not yet able," (1Corinthians 3:2)