How to Vegan At Home Scramble eggs with leftover yellow rice and chicken

Hilda Paul
Recipe
Share on Tumblr
Share on Pinterest
Share on WhatsApp
How to Vegan At Home Scramble eggs with leftover yellow rice and chicken
Page content

How to Vegan At Home Scramble eggs with leftover yellow rice and chicken Delicious, fresh and tasty.

Scramble eggs with leftover yellow rice and chicken. Try Chicken & Yellow Rice With Broccoli & Cheddar Cheese For A Delicious Meal. See Recipe Cook the eggs as if you were making scrambled eggs. Add the chicken, rice, soy sauce and sweet chilli and stir to combine.

Add in chicken and mix well.

Season with salt and pepper and mix well.

Chicken Scrambled Egg Recipe Tuscan Chicken Scramble Restaurant Breakfast Recipe.

You can cook Scramble eggs with leftover yellow rice and chicken using 5 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Scramble eggs with leftover yellow rice and chicken

  1. It’s 6 cup of leftover yellow rice and chicken with sweet peas.

  2. Prepare 4 large of eggs beaten.

  3. It’s 4 tbsp of grated parmesan cheese.

  4. It’s 1 tbsp of ground turmeric.

  5. You need 2 tbsp of crystals hot sauce.

This Chicken Scrambled Egg Recipe is called a "Tuscan Chicken Scramble" simply because it contains spinach, basil, tomatoes, garlic and Mozzarella cheese - all ingredients used frequently in that area.

If you are a "carb-cutter," this recipe is also for you.

Just do not serve the chicken scramble with potatoes.

Revive leftover risotto with custardy soft scrambled eggs and crispy bacon to make this warm and comforting Sunday breakfast.

Scramble eggs with leftover yellow rice and chicken step by step

  1. In a wok heat some oil add leftover rice.

  2. Add turmeric stir in.

  3. Add beaten eggs stir fry in when done sprinkle cheese on top add hot sauce stir in well serve immediately.

Because they are so few, the ingredients you use for your risotto make a huge difference in texture and flavor.

I think the most important key to delicious risotto is the stock.

Crack the eggs into a small bowl and beat them together.

Once the pan is hot, add the beaten eggs and scramble them for about a minute.

For the eggs, I don't scramble them; instead I mix the eggs with a bit of water/pepper/soy then leave them to cook flat in the pan.