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Crispy Chicken and Egg Fried Rice

Ingredients 
6 skin on chicken thighs 
2 cups boiled brown rice 
2 carrots 
1/2 tin sweetcorn
1tbspn olive oil
1 egg 
 
Method 
 
Roast the chicken thighs in the oven for 30-35 mins until the skin is nice and crispy, then allow to cool to room temp. 
 
Add the olive oil to a frying pan on a medium heat, then add the chopped carrots. Fry for 2-3 minutes until they are tender. 
Add the sweetcorn and cooked rice to the pan and mix through with the carrots. 
Beat the egg and then add to the pan.
Mix everything together until the egg is cooked through and allow to cool to room temp. 
When everything is cool, spoon the rice mix into your dog’s bowl and shred the chicken things, along with the skin and sprinkle on top. Then feed your dog. 
 
This recipe makes 4 portions and will keep in the fridge for 3-5 days.