300G. Chicken breast (fine shredded)
2T. Olive oil
2 ½ C. Vegetables (chopped, I used carrots, peas, sweet corn & beans)
½ C. Spring onion (chopped)
¾ C. Rice
10C. Chicken broth
4. Eggs (white separated)
1. Onion (chopped)
3. Garlic cloves (minced)
¼ C. Coriander (chopped)
Salt & pepper
In a pot add olive oil and sauté onions with garlic till fragrant. Add the shredded chicken and cook on medium heat for 3-4 minutes, stirring occasionally.
Once the chicken starts turning white, add the rice and roast along for few minutes.
Now add the chicken stock, chopped vegetables and check for seasonings. Bring to a boil, then reduce the heat and cover the pot. Let it simmer till the rice is cooked.
Once the rice is done add the chopped coriander and egg whites while stirring it.
Pour it in a bowl, garnish with a lime slice and enjoy!