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

Jane Houston

DF | GF | RSF | NF

Print Recipe Pin Recipe

Course 2 meals a day, 3 meals a day, Family Meals, Main Course

Servings 4 serves

Equipment

• 1 Frying Pan

Ingredients

  

1x2x3x

• 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

Instructions

 

• 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 

Notes

Able to be frozen: yes 

Tried this recipe?Let us know how it was!