- Posted by elimam
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- in Uncategorized
| Prep Time | 35 minutes |
| Servings |
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Ingredients
- 3 eggs L size
- 1/4 cup Heavy Cream
- 1/4 teaspoon salt
- 3 teaspoons Extra Virgin Olive Oil
- 1/2 onion diced
- 1/3 carrot peeled
- 160g garlic minced
- cooked Chiken
- 260g cooked rice
- 3 tablespoons ketchup
Ingredients
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Instructions
- Add the eggs, cream and salt to a bowl and beat until the whites and yolks are well combined.
- Add the LovOlio Extra Virgin Olive oil to a nonstick frying pan, then add the onions, carrots and garlic.
- Sauté over medium heat until the carrots are tender. Turn the heat up to high, add the chicken and continue sautéing until the chicken has warmed up.
- Add the rice to the pan, and use a spatula to break up the clumps and combine evenly.
- Add the ketchup and stir-fry until everything is well combined.
- Taste the rice and season with salt and pepper to taste. Mound the rice on a plate, then put the pan back on the heat.
- Pour the egg mixture into the pan. Use a spatula to gently stir up the curds a few times, but stop stirring just before there isn't enough liquid left to spread out across the pan. Cover the pan with a lid and turn down the heat to medium low. The eggs are done when they aren't runny anymore, but the top surface still appears wet.
- If you use a glass lid, the egg should be done when the glass is hot to the touch. Slide the egg out of the pan and onto the rice. Garnish with ketchup and parsley to serve.
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