Pork Fried Rice

• 3 Tbsp. butter or margarine
• 3 eggs, well beaten
• 1 1/2 c. cubed, cooked pork
• 4 c. cold cooked long-grain white rice (1 1/3 c. before cooking)
• 3 green onions or scallions, sliced thin
• 1 (8 oz.) can green peas, drained
• 3 Tbsp. soy sauce
• 1/2 tsp. sugar
• 8 skinned chicken breasts (halves)
• 2 Tbsp. olive oil
• 2 Tbsp. soy sauce
• 2 Tbsp. honey
• 1/2 tsp. thyme
• 1/2 tsp. paprika
• 1/4 tsp. cayenne pepper
• 1/2 tsp. allspice
• 1 tsp. freshly ground pepper
• 2 c. sliced mushrooms
• 1 Tbsp. white vinegar

1. Preheat oven to 375u0b0.
2. Place chicken in a shallow casserole. Combine olive oil, soy sauce, honey, thyme, cayenne pepper, vinegar, allspice and pepper and pour over chicken.
3. Marinate in refrigerator for about an hour (overnight if you wish).
4. Bake chicken for 30 to 45 minutes or until cooked through.
5. Surround chicken with sliced mushrooms.
6. Spoon
7. the sauce over them and bake 5 minutes more.

butter, eggs, pork, cold cooked longgrain white rice, green onions, green peas, soy sauce, sugar, chicken breasts, olive oil, soy sauce, honey, thyme, paprika, cayenne pepper, allspice, freshly ground pepper, mushrooms, white vinegar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=241323 (may not work)