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

Jane Houston
DF | GF | RSF | NF
Course 2 meals a day, 3 meals a day, Family Meals, Main Course
Servings 4 serves


  • 1 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 


Able to be frozen: yes 
Tried this recipe?Let us know how it was!

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