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Instructions |
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Bring wok to medium heat and add butter and egg whites. Cook the egg whites and set aside. While cooling down cut them into strips. Leave aside.
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In the same wok, add butter, garlic and onion. Saute til brown. Add in the rice and tomato sauce. Mix the rice and tomato til incorporated and add in the egg yolks. Stir and mix the egg yolk through the rice til the rice turns all crispy and golden. Transfer this to plates.
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Bring a grill to medium high heat and add butter and ginger. Lay chicken and grill for 6 to 8 minutes. To check when ready, put a skewer directly into the middle of the breast and if juice flows clear it's done.
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Rest chicken and cut into strips. Transfer onto prepared rice plates. Garnish with coriander and serve immediately.
Cook time- 30 Min
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Originally Submitted
5/5/2012
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