Egg rice with chicken stock🍽

Hi everyone!!!

Rice is a yummy gluten-free ingredient that tastes wonderful by itself, or it can be transformed into so many different dishes, from many different cultures. but, if you happen to love salty, bold, and vibrant flavors, I have a little secret to share with you.  Instead of adding other spices, try cooking egg rice with chicken stock.

Ingredient:

250g long grain rice
3 tbsp vegetable oil
2 chilly
1 onion, finely chopped
1 tomato,finely chopped
Turmeric powder a pinch
4 to 5 Curry leaves
4 eggs, beaten
1 piece Chicken stock
Coriander leaves for garnishing.

Method:

  1. Cook the rice and then drain, spread it out to steam-dry and set aside.

  1. Heat 2 to 3 tbsp of the oil in a large wok,over a high heat,then add the chillies,onion and fry until lightly browned.add curry leaves turmeric powder and tomatoes and cook around 5 min
  2. Now add chicken stock and crack an egg onto the pan, and wait for it to cook just a little bit.
  3. just kind of scramble them and make sure there are little bits of egg.
  4. when the egg is cooked, move it into a bowl. add rice to the bowl and sort of mix it just so that the egg and rice are no longer separated.

Happy cooking with liba👩🏻‍🍳

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