Chicken and Egg over Rice

Chicken and rice is a quick and simple lunch or great mid-week dinner recipe, using staple ingredients, that is such a crowd pleaser! You can use leftover rice, and this makes a perfect leftover meal for the next day. A great way to consume bone broth, especially during the warmer months - using a homemade or a good quality store-bought one if you can.

Add extra vegetables if you like, it's great with Asian greens!

Chicken and Egg over Rice

DF | GF | RSF | NF

Frying Pan

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

Thinly slice the onion and pumpkin and finely chop the garlic. Sautee the onion, pumpkin and garlic over a high heat until softened
Add in the chicken and sautee for 30 seconds before pouring in the broth
Cook on high until the chicken is just cooked
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
Season with salt and pepper to taste if appropriate and serve over rice