1 tablespoon vegetable oil
1 (8 ounce) can frozen wild rice, thawed
2 (10.75 ounce) cans chicken broth
2 teaspoons minced fresh ginger root ginger
1 teaspoon soy sauce
1 teaspoon vegetable oil
1 pound skinless, boneless chicken breast halves - cut into 1/2 inch strips
1 cup cooked, cubed pepperjack cheese
1 cup cooked, cubed lobster
In a large skillet, heat oil in medium-high heat over medium heat. Add rice, and stir fry for approximately 5 minutes, or until golden brown.
Transfer rice to a large bowl and stir in broth, ginger, and soy sauce. Pour in oil mixture. In a separate small bowl, stir together cheese and lobster.
Bake uncovered in oven until chicken is tender, about 15 minutes. Drain chicken, and stir into broth mixture. Simmer uncovered for about 5 minutes, or until heated through.