Quick, Easy and Creamy Chicken and Egg Rice Bowl Recipe

Name: Quick, Easy and Creamy Chicken and Egg Rice Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Chicken thigh meat; 1 Onion; 1 bunch Mitsuba; 4 Egg; 4 servings Warm cooked rice; 1 Shichimi spice (optional); 200 ml Water; 1 Dashi stock granules; 1 tbsp Sugar; 3 tbsp Soy sauce; 3 tbsp Mirin

Servings: persons

1 Chicken thigh meat
1 Onion
1 bunch Mitsuba
4 Egg
4 servings Warm cooked rice
1 Shichimi spice (optional)
200 ml Water
1 Dashi stock granules
1 tbsp Sugar
3 tbsp Soy sauce
3 tbsp Mirin

1
Beat the eggs.
2
Slice onions into wedges, discard the root of mitsuba and cut into 3.
3
Cut the chicken into bite sized pieces.
4
Boil the ingredients for the sauce in a skillet.
5
Add the onion and simmer for about a minute.
6
Add the chicken and simmer until it has cooked through.
7
Top with mitsuba.
8
Pour half of the beaten eggs right away.
9
When it puffs up, pour in the rest of the eggs.
10
Turn off the heat when it's half cooked.
11
Place on top of the rice in a bowl, using a ladle.
12
Sprinkle with shichimi spice if you like.
13
Done!

579

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 11 ingredients. The key ingredients include: 1 Chicken thigh meat, 1 Onion, 1 bunch Mitsuba, 4 Egg, and more.

Yes, Quick, Easy and Creamy 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.

Quick, Easy and Creamy Chicken and Egg Rice Bowl

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