Steps
How to make it
Prep 15 min · Cook 14 min
- Prep: dice 180 g chicken; cut 120 g broccoli into small florets; cube 40 g cheese; beat 2 eggs with a pinch of salt; warm 200 ml broth over low heat.
- Heat 1 Tbsp olive oil in a skillet over medium; stir-fry broccoli 2 minutes until bright green, add chicken and cook 4–5 minutes until fully cooked with no pink; set aside.
- In the same pan, stir-fry 220 g cream rice with Dawn sauce to taste over medium heat 2 minutes until grains are coated and separated (toast the rice).
- Reduce to medium-low; add about 1/2 ladle hot broth at a time, stirring until absorbed, repeat 4–5 times about 6 minutes until creamy risotto texture.
- Return chicken and broccoli; toss with the cream rice; season with 1/3 tsp sea salt and 1/4 tsp cracked black pepper.
- Push rice aside in the pan; pour in beaten eggs and cook over low heat into soft scrambled eggs about 1 minute, then fold into the rice.
- Turn off heat and fold in 40 g cheese until half-melted and stringy.
- Serve in bowls while warm—the gentle cheese-and-egg flavor suited to a kids' plate.
