Steps to Prepare Super Quick Scramble eggs with leftover yellow rice and chicken

Hey everyone, it’s Clark, I hope you are having an amazing day. Today I will show you how to make a special dish, Scramble eggs with leftover yellow rice and chicken. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.

Scramble eggs with leftover yellow rice and chicken Recipe. Turn leftover scrambled eggs into new dishes with these ideas from home cooks. Yesterday, I took the time to make a big breakfast for my family since we all a day off.

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

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. Make ready 4 large of eggs beaten.
3. You need 4 tbsp of grated parmesan cheese.
4. Take 1 tbsp of ground turmeric.
5. Take 2 tbsp of crystals hot sauce.

An easy, quick and family friendly meal, Leftover Chicken and Egg Fried Rice is perfect for a busy weeknight and a great way to use up leftover roast chicken…No leftover roast Want more delicious and hassle-free midweek meals?Find more here… Pin Leftover Chicken and Egg Fried Rice for later.Learn how to make Scrambled Eggs And Rice.Melt butter in a large skillet; add egg mixture.

Scramble eggs with leftover yellow rice and chicken instructions

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.

Christina Holmes/Bon Appetit / Via bonappetit.com.If you have leftover salmon in the fridge, turn it into breakfast.It may seem fancy AF, but the whole meal takes ten minutes.

Cook over low heat, stirring often, until eggs are firm but still moist.Spoon onto a serving platter; sprinkle with cheese.Scrambled eggs are a delicious, quick meal, but there is a science to getting them just right.Should you use cold eggs or room-temperature eggs?Do you add milk or water?