Go Back
–+ servings
Japanese Chicken & Egg Rice Bowl

Delicious Japanese Chicken & Egg Rice Bowl Ready in 15 Minutes

Enjoy this quick and savory Japanese Chicken & Egg Rice Bowl, a comforting dish perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Japanese
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken and Broth
  • 1 pound Chicken Thighs Substitute with chicken breast for a leaner option.
  • 1 medium Onion Shallots or green onions are great alternatives.
  • 2 cups Chicken Stock/Dashi Vegetable stock can be used for a vegetarian option.
  • 4 tablespoons Soy Sauce Tamari works well for a gluten-free variant.
  • 2 tablespoons Mirin Mix sugar and water if mirin isn’t available.
  • 1 tablespoon Sugar Can be omitted or replaced with honey or agave syrup.
For the Egg Mixture and Rice
  • 4 Eggs No alternative for this essential component.
  • 2 cups Cooked Rice Use short-grain rice for authenticity.
For the Garnish
  • 2 tablespoons Green Onion Can replace with chives if needed.
  • 1 teaspoon Sesame Oil A drizzle goes a long way.
  • 2 sheets Nori Break into small pieces for a topping.
  • 1 teaspoon Togarashi Add to taste for some zing.

Equipment

  • large non-stick skillet

Method
 

Cooking Instructions
  1. In a mixing bowl, combine the chicken thighs, soy sauce, mirin, and sugar. Allow this mixture to marinate for about 5 to 10 minutes.
  2. While the chicken marinates, crack the eggs into a bowl and lightly beat them, leaving some egg whites visible. Set the bowl aside.
  3. Heat a large non-stick skillet over medium heat and add the chicken stock or dashi. Once it begins to boil, add the sliced onion, sautéing for about 1 minute.
  4. Introduce the marinated chicken thighs to the skillet and cook for 1 to 2 minutes on each side until golden brown.
  5. Pour the prepared egg mixture over the chicken in the skillet, cooking for about 2 minutes until the edges start to set, then scramble gently.
  6. Scoop warm cooked rice into bowls, then spoon the chicken and egg mixture over the top. Garnish with green onions, sesame oil, and togarashi.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 200mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently, adding a splash of chicken stock if needed.

Tried this recipe?

Let us know how it was!