Chicken and/or Fried Rice

Chicken and/or Fried Rice 3 boneless/skinless chicken breast, chopped into small pieces 1/4 C. soy sauce 1 T. hoisin sauce 1/4 tsp. ground ginger 1/2 lb. shrimp (if using) 3 C. cooked long grain or jasmin rice 1 C. frozen peas & carrots, thawed 4 T. butter 1 medium onion, chopped 3 large eggs, beaten Put the chicken in a ziploc bag, combine the next 3 ingredients and add to the chicken. Squish, seal and let marinate in the fridge for 2 hours. If using shrimp, put that in a seperate bag and add 1 T. of the marinade to it. Heat 2 T butter over med. high heat in a large skillet. Add the chicken and cook for 7-8 minutes till cooked through and remove the chicken to a plate. Add 1 T. butter to the skillet and add the shrimp, cook for 1-2 minutes till pink and remove to the plate. Add the remaining butter along with the onion, peas & carrots. Cook for 4-5 minutes. Move the veggies to one side of the skillet and add the eggs, stirring to scramble then combine with the veggies. Stir in the rice and combine well. Stir the chicken and/or shrimp back in and cook just until heated. Season with additional soy sauce if desired.