~Easy To Make~ Fluffy Chicken & Egg Rice Bowl Recipe by cookpad.japan
Cooking Instructions 1 Use 2 eggs for cooking and 1 for the topping. I omitted the onions so that the dish has a fluffy finish. 2 Cut the bite-sized chicken in half. Marinade with soy sauce and sake about for 30 mins. If you don't have time, skip this step. 3 Heat oil in a skillet. Pat dry the chicken and stir-fry until cooked through. 4 Place the cooked rice in a bowl. 5 Reduce the heat to low and pour in 2 beaten eggs. Add the mentsuyu and sugar. Stir well. 6 When the eggs are half cooked, turn off the heat and transfer to the bowl of rice when it has cooked to your preference. The eggs still cook in residual heat, so I turn off the heat earlier. 7 Serve the mixture over rice and top with an egg. I only used an egg yolk, but you could use the entire egg. 8 Sprinkle with green onions and shredded nori seaweed if you like. 1 Use 2 eggs for cooking and 1 for the topping. I omitted the onions so that the dish has a fluffy finish. 1 Use 2 eggs for cooking and 1 for the topping. I omitted the onions so that the dish has a fluffy finish. 2 Cut the bite-sized chicken in half. Marinade with soy sauce and sake about for 30 mins. If you don't have time, skip this step. 2 Cut the bite-sized chicken in half. Marinade with soy sauce and sake about for 30 mins. If you don't have time, skip this step. 3 Heat oil in a skillet. Pat dry the chicken and stir-fry until cooked through. 3 Heat oil in a skillet. Pat dry the chicken and stir-fry until cooked through. 4 Place the cooked rice in a bowl. 4 Place the cooked rice in a bowl. 5 Reduce the heat to low and pour in 2 beaten eggs. Add the mentsuyu and sugar. Stir well. 5 Reduce the heat to low and pour in 2 beaten eggs. Add the mentsuyu and sugar. Stir well. 6 When the eggs are half cooked, turn off the heat and transfer to the bowl of rice when it has cooked to your preference. The eggs still cook in residual heat, so I turn off the heat earlier. 6 When the eggs are half cooked, turn off the heat and transfer to the bowl of rice when it has cooked to your preference. The eggs still cook in residual heat, so I turn off the heat earlier. 7 Serve the mixture over rice and top with an egg. I only used an egg yolk, but you could use the entire egg. 7 Serve the mixture over rice and top with an egg. I only used an egg yolk, but you could use the entire egg. 8 Sprinkle with green onions and shredded nori seaweed if you like. 8 Sprinkle with green onions and shredded nori seaweed if you like. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Banana Crispy Snack In 2 Minutes Strip steak French country chicken with mushroom sauce Homemade Yoshinoya-Style Gyudon (Beef Rice Bowl) Kt's Perfect Hard-Boiled Eggs Banana Crispy Snack In 2 Minutes Strip steak French country chicken with mushroom sauce Homemade Yoshinoya-Style Gyudon (Beef Rice Bowl) Kt's Perfect Hard-Boiled Eggs Komatsuna and Pork Soboro Rice Bowl An Easy Breakfast Rice Bowl: Wiener Sausage, Green Onion and Egg Miso Marinated Tofu Our Family's Delicious Beef Rice Bowl Chinese Chive and Egg Rice Bowl with Tons of Sauce Simmered Chicken Wings and Boiled Eggs Chicken Wing Gyoza (with chicken de-boning instructions) Yoshinoya-Style Beef Bowl Oven Baked Chicken Wings Glazed with Honey Grated Lotus Root Soup Komatsuna and Pork Soboro Rice Bowl An Easy Breakfast Rice Bowl: Wiener Sausage, Green Onion and Egg Miso Marinated Tofu Our Family's Delicious Beef Rice Bowl Chinese Chive and Egg Rice Bowl with Tons of Sauce Simmered Chicken Wings and Boiled Eggs Chicken Wing Gyoza (with chicken de-boning instructions) Yoshinoya-Style Beef Bowl Oven Baked Chicken Wings Glazed with Honey Grated Lotus Root Soup