Ingredients:
300G. Chicken breast (fine shredded)
2T. Olive oil
2 ½ C. Vegetables (chopped, I used carrots, peas, sweet corn & beans)
½ C. Spring onion (chopped)
¾ C. Rice
10C. Chicken broth
4. Eggs (white separated)
1. Onion (chopped)
3. Garlic cloves (minced)
¼ C. Coriander (chopped)
Salt & pepper
Method:
In a pot add olive oil and sauté onions with garlic till fragrant. Add the shredded chicken and cook on medium heat for 3-4 minutes, stirring occasionally.
Once the chicken starts turning white, add the rice and roast along for few minutes.
Now add the chicken stock, chopped vegetables and check for seasonings. Bring to a boil, then reduce the heat and cover the pot. Let it simmer till the rice is cooked.
Once the rice is done add the chopped coriander and egg whites while stirring it.
Pour it in a bowl, garnish with a lime slice and enjoy!
Yum will suffice!
LikeLiked by 1 person
Did you used cooked rice or the grains?
LikeLiked by 1 person
I used the grains and cooked it along with the soup.
and…thanks for stoping by! I really appreciate.
LikeLiked by 1 person
Guess I’ll be visiting your blog more often. I loved your recipes 🙂
LikeLiked by 1 person
I will be more than happy to see you around. If you try any of the recipes kindly share.
LikeLiked by 1 person
I like the idea of roasting the rice first. My mother used to prepare our rice that way having picked up the trick in Brazil.
LikeLiked by 1 person