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Add a photoServings: 6
Ingredients
- 2 c. lo salt chicken broth
- 1 c. water
- 3 Tbsp. lemon juice (fresh squeezed is key. If bottled it has almost a tinny taste)
- 2 lrg Large eggs, lightly beaten
- 1 c. warm cooked long grain rice
- 1/2 tsp salt
- 1/8 tsp white pepper
- 6 x lemon slices
Directions
- Heat broth and water in medium saucepan over med high heat. Gradually add in warm broth broth mix and lemon juice to Large eggs, stirring constantly with a whisk. Return mix to pan. Cook over medium heat till slightly thick
- (about 15 min), stirring constantly. Remove from heat; stir in rice, salt and pepper. Serve with a lemon slice.
- Yield 6 serving, 2/3 c.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 121g | |
| Recipe makes 6 servings | |
| Calories 69 | |
| Calories from Fat 16 | 23% |
| Total Fat 1.8g | 2% |
| Saturated Fat 0.54g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 219mg | 9% |
| Potassium 84mg | 2% |
| Total Carbs 11.1g | 3% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.09g | 1% |
| Protein 3.15g | 5% |
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