Vietnamese Fried Rice

I got this from a new cookbook Thomas gave me for my birthday. I made it last night for dinner and it was wonderful, but the house smelled like an Asian house, oh well!

Have 3 cups cooked rice ready (1 cup uncooked, but you have to prepare it)
Heat in large skillet:
3 Tablespoons oil
Add:
1 chicken breast, cut into thin strips (or any other meat, raw or cooked)
2 cloves garlic, minced
1/2-1 onion, chopped
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon sugar
1 Tablespoon soy sauce

Stir fry untilmeat is tender and hot, about 2 minutes.
Add:
3 cups cooked rice
Stir fry 5 minutes. Add:
1 cup leftover or frozen vegetables (I used peas and carrots)
Stir well. Just before serving atdd:
2 eggs, beaten
Over medium heat, stir carefully through rice until eggs are cooked.

I like it because it is super-easy and you can use any leftovers you might have on hand.

Three Cheese Beef Pasta Shells

24 uncooked pastashells
1 lb. lean ground beef
1 jar (26 oz) chunkytomato pasta sauce
1/4 c water
1 (8 oz) chive and onion cream cheese spread
1 1/2 c shredded 6 cheese Italian cheese blend (6 oz)
1/2 c grated parmesan
1 egg
1 to 2 tablespoons chopped fresh parsley if desired

Heat oven 350 degrees. Cook and drain pasta
shells as directed on pkg. In skillet cook ground
beef over medium high heat 5-7 min, drain. Cool for
about 5 minutes. In large bowl mix pasta sauce and
water. Pour 1 c of sauce in bottom of 13 x 9 in glass
baking dish.
In medium bowl mix cheese spread, 1 c of
the Italian cheese, the Parmesan cheese, egg and
cooked ground beef. Spoon heaping tablespoon mixture
into each shell. Arrange stuffed shells over sauce in
baking dish. Pour remaining sauce over top, covering
shells completely. Cover with foil.
Bake 40-45 min or
until bubbly and cheese filling is set. Sprinkle with
remaining 1/2 c Italian cheese. Bake 10 minutes
longer, Sprinkle with parsley.