Easy Eggs, Chicken, and Rice

Easy Eggs, Chicken, and Rice

The majority of my cooking “ability” comes from randomly throwing whatever I have into a skillet and putting it on high. Lately I’ve stopped burning stuff and my meals have become much more palatable. Sometimes I get inspired by what I’m craving and make a valiant attempt at re-creating it. A couple weeks ago, on cheat day, I was craving rice like crazy.

Now, since then I’ve become a little more lenient on how much and what type of carbs I eat. After years of  eating ultra low-carb a la The Anabolic Diet, I’ve decided to add more carbs in during the week. Going ultra low carb in addition to Intermittent Fasting had me feeling incredibly tired the day after an intense workout. At the time I didn’t really care because it gave me a reason to drink more coffee (score!), but soon enough I had seen enough evidence to make me realize I needed to add some more natural carbs into my diet. So now I’ll toss in some potatoes or rice into the meal post-workout, and if it was a particularly brutal workout I might even have a tad but more for dinner.

Anywho, it was cheat day and I was craving mass amounts of rice like they make at hibachi restaurants. Nice and crispy from being cooked on high heat, and co-mingled with the incredible edible egg. Here’s my attempt…

Gather the Ingredients

First off, sorry for the lack of stellar photography. By the time I realized I should probably document the process I was more than half way through. But it’s super easy, so no worries. Here’s what you’re going to need:

  • Chicken
  • Eggs
  • Rice
  • Spices

Measuring is for fools, so I just threw a bunch of random amounts into this. If you want to make enough for the whole week, grab a value pack of chicken. If you only want enough for the day, then grab the regular one pound-ish pack. You should already have mass amounts of eggs in your fridge in addition to a variety of spices in your pantry. For rice I just bought some of the boil-in-a-bag stuff and used one bag for each serving.

Onward to the cooking and such…

Pre-cook your chicken. It makes it so much easier. If you dont this entire meal turns into a fairly long ordeal. Since I’m lazy and am convinced my time can’t be wasted over a pan cooking chicken for any amount of time, I choose to bake it. Put the oven on 350 and bake it for 30-35 minutes. It’ll come out perfectly cooked and juicy. Marinate it before hand if you want to add extra awesomeness.

When it’s done, slice it up into 1/4 inch – 1/2 inch strips. Mine ended up around 1/2 inch because I was rushing through it, but I suggest going thinner if you can.  While your chopping up your chicken you can start the rice. Just follow the instructions on the container of whatever type of rice you get.

Throwing it all together

Now we get pictures…yay!

Pre-heat a skillet and put a bit of whatever fat you like cooking with in it. I use ghee, so once it was melted I put the chicken in the pan in a single layer. I like crispiness, so I left the chicken like this for a while to make the one side a bit crispy. On top I added chili powder, crushed cayenne pepper and smoked paprika.

Next, I added the rice. Also leaving it to cook for a while longer than usual in hope of making it crispy.

Once I felt it was cooked enough,I pushed all of the rice and chicken to the side. I didn’t do it the first time, but every time after I pushed them as far to the sides as I could. This gives the eggs more surface space and they are able to cook a bit faster. In the open space I just created, I threw in a but more ghee and then cracked some eggs right in the middle.

Push the chicken and rice farther to the sides to let the eggs cook faster

Once I felt the eggs were cooked about 75% through, I mixed the entire thing up and put the burner back on high to finish it off.

Now plate it, open a beer and enjoy!

 

Like it, share it, spread it around with your friends. Then drop a comment below with your favorite cheat day recipe, healthy or not!

Featured Image Courtesy of: 4BlueEyes Pete Williamson
email

Comments

  1. Elisha Long says:

    Awesome post will be cooking this tomorrow.

  2. I’d stay away from nonstick cookware, too many potential dangers. I use either stainless or caste iron, preferably Made in USA wherever possible!