Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a pan and soften the onion for 5 minutes.
5 min - 2
Add the stock and chicken. Simmer for 15 minutes until cooked through.
15 min - 3
Lift out the chicken and shred it. Add the rice to the stock and cook for 12 minutes.
12 min - 4
Whisk the eggs and lemon juice together in a bowl.
- 5
Ladle a cup of hot stock slowly into the eggs, whisking all the time. Then pour it back into the pan off the heat.
- 6
Add the chicken. Warm gently for 2 minutes without boiling, or the egg will scramble.
2 min - 7
Serve with dill and black pepper.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.