My Special Chicken and Egg Rice Bowl Recipe

Name: My Special Chicken and Egg Rice Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 grams Thinly sliced chicken thigh meat; 1/2 Onion; 1 bowl per serving White rice; 2 Eggs; 2 tsp Dashi stock granules; 100 ml Sake; 1 tbsp Sugar; 1 dash Salt; 3 tbsp Soy sauce; 2 tbsp Mirin

Servings: persons

1
Fry the chicken in a frying pan in about 1 tablespoon of oil.
2
When the surface of the chicken is cooked, add the onion and stir fry.
3
Add the ingredients marked (in this order if possible: Dashi stock granules -- sake -- sugar -- salt -- soy sauce -- mirin).
4
Mix together and put on a lid, and simmer over low-medium heat for 4 to 5 minutes.
5
Swirl in the lightly beaten (but not overly beaten) eggs, put the lid back on and simmer until the eggs are about 70% set.
6
And it's done!
7
The finished rice bowl should look like this!

231

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.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 100 grams Thinly sliced chicken thigh meat, 1/2 Onion, 1 bowl per serving White rice, 2 Eggs, and more.

Yes, My Special 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.

My Special Chicken and Egg Rice Bowl

How did you like this recipe?

Frequently Asked Questions