Scallions (white and green parts separated)
cups chicken broth
cup white rice
cup carrots sliced
Tablespoons lemon juice
cups shredded cooked chicken breast
Heat the oil and sauté scallions. Then add the chicken broth and 1/4 cup rice, and the sliced carrots. Bring to a boil and simmer until rice and vegetables are tender, about 12-15 minutes. Whisk the eggs and 3 tablespoons lemon juice in a small bowl and slowly ladle into the hot broth whisking constantly. Add the chicken and whisk some more. Brink heat to a gentle simmer and add the scallions and parsley.