Egg and Chicken Rice

Instructions

1. 1

   Rinse the white rice under cold water until the water runs clear. Cook the rice according to the package instructions and set aside.

2. 2

   Dice the onion and tomato. Cut the chicken breast into bite-sized pieces.

3. 3

   Heat 1 tablespoon of vegetable oil in a large pan over medium heat. Add the diced onion and sauté until translucent.

4. 4

   Add the garlic ginger paste to the pan and cook for another minute until fragrant.

5. 5

   Add the chicken pieces to the pan and cook until they are browned on all sides.

6. 6

   Stir in the diced tomato, Kashmiri red chili powder, and salt. Cook until the tomatoes are soft and the chicken is cooked through.

7. 7

   In a separate pan, heat the remaining tablespoon of vegetable oil over medium heat. Crack the eggs into the pan and scramble them until fully cooked.

8. 8

   Add the cooked rice and scrambled eggs to the chicken mixture. Stir well to combine all ingredients.

9. 9

   Cook for an additional 2-3 minutes, stirring occasionally, until everything is heated through.

10. 10

    Serve the Egg and Chicken Rice hot, garnished with fresh herbs if desired.