Chicken and Egg Rice Bowl
A quick and comforting Japanese-inspired rice bowl with tender chicken and softly set egg in a savory soy broth, topped with green onions. Ready in about 20 minutes, perfect for a weeknight dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 450
- Protein
- 30g
Ingredients
- 2 cups cooked rice
- ½ lb chicken thighs
- 2 large eggs
- 2 tbsp soy sauce
- 2 stalks green onions
- ¼ cup water
Instructions
- 1
Slice the 2 green onions thinly, separating white and green parts. Cut the 0.5 lb chicken thighs into bite-size pieces.
- 2
In a small skillet, combine the 0.25 cup water, 2 tbsp soy sauce, and white parts of the green onions. Bring to a simmer over medium heat.
- 3
Add the chicken pieces and cook, stirring occasionally, until no longer pink, about 5 minutes.
- 4
Beat the 2 eggs in a bowl, then pour evenly over the chicken. Cover and cook until the eggs are just set but still soft, about 2 minutes.
- 5
Divide the 2 cups cooked rice between two bowls. Top with the chicken and egg mixture, and sprinkle with the green onion greens.
Tools you’ll need
- small skillet with lid
- knife
- cutting board
- bowl
- fork or whisk
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