This recipe uses white rice and eggs fried with spices to give it a spicy kick, plus some sweet and tangy toppings.
If you can’t find white rice in the supermarket, you can substitute with yellow rice.
I’ve also found that the white rice doesn’t need much of a stir-fry.
You can do it in a slow cooker with a few vegetables like bell pepper, broccoli, or cucumber, and a few spices.
If you want to cook it in an Instant Pot, the best way to do that is to get it to a boil.
Heat it up on medium-high for 30 seconds, then reduce it to low heat and let it cook for 5 minutes, or until it’s cooked through.
Remove from heat and stir in the chopped vegetables, if using.
For this recipe, you want a bowl of rice, which means you’ll need two cups of rice.
If I were you, I’d add 1.5 cups of shredded chicken to the mix, too.
The recipe is pretty easy, so you’re probably not going to need to do much to make it taste good.
You’re also going to want to add about 1 tablespoon of cumin powder, about 1 teaspoon of chili powder, and about 1/4 teaspoon of cayenne pepper to your rice, to make the rice less spicy.
For the vegetables, I used broccoli, bell pepper and green cabbage, but you could use anything you like.
This is a delicious recipe that will definitely come in handy for many meals.
If your family likes chicken over rice and you have a few extra days in the fridge, this recipe is worth a try.