Tender pan-seared chicken served atop a bed of fluffy rice scrambled with savory eggs.
150 gChicken breasts
2 eggsChicken eggs
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1 cupRice
1 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Prepare the ingredients by slicing the chicken and beating the eggs in a small bowl.
Heat a splash of oil in a skillet and cook the chicken strips until golden and cooked through.
Remove the chicken from the pan and add the beaten eggs, scrambling them gently.
Toss the warm rice into the skillet with the eggs, seasoning with salt and black pepper.
Plate the egg rice and top with the cooked chicken strips before serving.