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Recipe

Scrambled eggs with rice and chicken

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Delicious scrambled eggs with rice and chicken for breakfast.
Learn more about Niia Ortiz

Ingredients

4 portions
  • 1 can chicken, with mushrooms in wine
  • 1 can vetch, with carrot
  • 1 cup white rice, prepared
  • 1 egg, smoothie
  • black pepper, to taste
  • parsley, chopped

Preparation

In a non-stick pan heat a little oil, pour the egg and rice and cook until the egg dries.
Mix the chicken with the vegetables.
Serve some rice with egg and top with chicken and vegetables.
Sprinkle with chopped parsley.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Provided by USDA
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