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Jane Houston

Chicken and Egg over Rice

DF | GF | RSF | NF
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Servings: 4 serves
Course: 2 meals a day, 3 meals a day, Family Meals, Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 2 chicken drumsticks deboned + cut into thin strips (can use chicken thigh equivalent to 1 cup chicken)
  • 4 eggs
  • 1 brown onion
  • 2 cloves garlic
  • 3/4 cup pumpkin
  • 3/4 cup chicken broth
  • 2 tsp cooking fat of choice
  • 1 cup cooked rice

Equipment

  • 1 Frying Pan

Method
 

  1. Thinly slice the onion and pumpkin and finely chop the garlic. Sautee the onion, pumpkin and garlic over a high heat until softened 
  2. Add in the chicken and sautee for 30 seconds before pouring in the broth 
  3. Cook on high until the chicken is just cooked 
  4. Scramble the eggs in a bowl, season them with salt and pour them into the pan. Keep the pan over a high heat until the eggs are cooked and remove from the heat
  5. Season with salt and pepper to taste if appropriate and serve over rice 

Notes

Able to be frozen: yes