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Egg and Chicken Rice

Egg and Chicken Rice is a popular Indian Main
Author :
Category :
Bachelor
Course :
Main
Cuisine :
Indian
Technique :
Stir Fry
Difficulty :
Medium
Servings :
Serves 2
RATINGs :

Ingredients

1 cup - cooked Rice

2 - eggs

2 pieces - Chicken fillet

3/4 cup - water

Salt to taste

chilli flakes

1 tbsp - Milk

2 tbsp - oil

Method

  1. Boil the chicken fillet in water with a bit of salt and half a tsp of chilli flakes. (Chicken will take about 5 minutes to cook).
  2. Reserve the chicken stock left after boiling.
  3. Shred the chicken and keep aside.
  4. Beat 2 eggs with a bit of salt, chilli flakes and milk.
  5. Scramble in 2 tsps of oil in a hot pan and set aside.
  6. In a pan, take 2 tbsp of oil, add shredded chicken, scrambled eggs and saute for a minute.
  7. Add cooked rice, 1/2 tsp of salt, a dash of chilli flakes and mix well.
  8. Add some of the chicken stock left and mix well.
  9. Ready to serve.
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Bawarchi of the week

Bridget White-Kumar

Bridget White-Kumar

Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian Food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.

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