Arroz Chaufa

Grab a bowl large enough to hold all of the above ingredients. Boil the chicken breasts in salted water until theyre done, then cut them up into bite-sized pieces and put them into the bowl. Cook the rice and add it to the bowl (it is originally recommended to use the chicken-water to boil the rice, but I never do this). Dice the ham. Finely chop the onion, garlic, and the white parts of the spring onions. Slice the leaves of the spring onions into rings. Fry the bacon in a pan until golden brown, then add the ham, the chopped onions (including spring onions) and the garlic and let them fry for a little bit. Finally, add the spring onion leaves and fry them briefly. Pour one tablespoon of soy sauce into the pan, then add the contents of the pan into the bowl and stir thoroughly. Whisk the eggs and the milk together and spice them with salt, pepper and paprika. Heat some oil in a frying pan and pour the egg mix into the pan. Wait for it to solidify and bake from both sides like a pancake. Then tear it into little pieces and add them to the bowl. Stir the contents of the bowl thoroughly and add salt, pepper, paprika, and soy sauce (it can probably take a few tablespoons) to taste. It's best to let this dish rest for a few hours so the flavours can mingle. Tastes great both hot or cold, and works equally well as a main dish or as a kind of rice salad.