Rich Stir-Fried Oyako Chicken and Egg Rice Bowl

Name: Rich Stir-Fried Oyako Chicken and Egg Rice Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 thigh Chicken thigh meat; 1/2 Onion; 15 cm length Japanese leek; 1 piece Ginger; 2 tbsp Soy sauce; 2 tbsp Mirin; 1 tbsp Sake; 1 to 2 tablespoons Honey (or sugar if you don't have honey); 1 bit less than 1 teaspoon Dashi stock granules; 250 ml Water; 1 tbsp Vegetable oil; 3 large Egg

Servings: persons

1 thigh Chicken thigh meat
1/2 Onion
15 cm length Japanese leek
1 piece Ginger
2 tbsp Soy sauce
2 tbsp Mirin
1 tbsp Sake
1 to 2 tablespoons Honey (or sugar if you don't have honey)
1 bit less than 1 teaspoon Dashi stock granules
250 ml Water
1 tbsp Vegetable oil
3 large Egg

1
Cut the chicken into bite sized pieces.
2
Slice the onion into 1cm wide slices and the leek into 7 mm wide diagonal slices.
3
Slice the ginger thinly.
4
Heat some oil in a frying pan and stir fry the ginger and chicken, until the chicken is browned on the surface.
5
Add the onion and leek and stir fry until browned.
6
Add the rest of the ingredients and bring to a boil.
7
Skim off any scum.
8
While this simmers, beat the egg lightly.
9
I recommend beating it just enough so that the yolk and white aren't totally mixed together.
10
When the sauce in the pan has reduced by a bit less than half, swirl in the beaten egg and put a lid on.
11
When the egg is soft-set (or to the doneness you like) it's done.
12
Serve on top of rice.
13
It looks nicer if you scoop it on top of the rice carefully with a spatula so that you don't mess up the soft-set egg.
14
I edited the amount of honey needed, since I think some people like it sweet while others might not.
15
Personally I like to use 2 tablespoons, since I prefer this on the sweet side.

300

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 thigh Chicken thigh meat, 1/2 Onion, 15 cm length Japanese leek, 1 piece Ginger, and more.

Yes, Rich Stir-Fried Oyako 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.

That's it — enjoy your meal!