Chicken-And-Egg Rice Bowl Recipe

Name: Chicken-And-Egg Rice Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 boneless, skinless chicken thighs; 1 small yellow onion; 2 eggs, lightly beaten; 2 tablespoons mirin; 2 tablespoons sake; 1 cup dashi (or chicken broth); 2 tablespoons soy sauce; 1 tablespoon sugar; 1 cup brown rice, uncooked; Optional garnishes: pickled daikon and carrots, thinly sliced scallions, thinly sliced radishes

Servings: persons

2 boneless, skinless chicken thighs
1 small yellow onion
2 eggs, lightly beaten
2 tablespoons mirin
2 tablespoons sake
1 cup dashi (or chicken broth)
2 tablespoons soy sauce
1 tablespoon sugar
1 cup brown rice, uncooked
Optional garnishes: pickled daikon and carrots, thinly sliced scallions, thinly sliced radishes

1
Prepare rice according to package instructions, so it will be done at about the same time as the chicken (about 20 minutes for prep and cooking).
2
Slice the onion into quarter-inch thick half moons and cut the chicken into bite-size pieces.
3
Combine mirin, sake, dashi, soy sauce, and sugar in a pan and bring to a boil. Reduce heat and simmer for a minute. Add onion in a single layer and place chicken on top. Cover and cook for 10 minutes.
4
Pour egg over the chicken, shaking the pan gently to distribute it evenly. Cover and cook for 1-2 minutes, until the egg is set.
5
Spoon the chicken, egg, onions, and sauce over the rice in serving bowls. Top with garnishes and serve.

351

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 boneless, skinless chicken thighs, 1 small yellow onion, 2 eggs, lightly beaten, 2 tablespoons mirin, and more.

Yes, Chicken-And-Egg Rice Bowl falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken-And-Egg Rice Bowl

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