Japanese-style Scrambled Egg and Chicken Bowl

Ingredients

• 1 lb chicken breast
• 4 large eggs
• 3 tbsp soy sauce
• 2 tbsp mirin
• 1 tsp sugar
• 2 tbsp vegetable oil
• 2 cups cooked rice
• ½ cup microgreens or sprouts

Instructions

1. 1

   Slice the 1 lb chicken breast into thin bite-sized pieces. In a small bowl, whisk the 4 eggs with a pinch of salt until just combined.

2. 2

   In another small bowl, mix the 3 tbsp soy sauce, 2 tbsp mirin, and 1 tsp sugar to make the sauce.

3. 3

   Heat 1 tbsp of the vegetable oil in a large skillet over medium-high heat. Add the chicken and cook until golden and cooked through, about 6-8 minutes. Remove to a plate.

4. 4

   Reduce heat to medium, add the remaining 1 tbsp oil to the skillet. Pour in the eggs and scramble gently until soft and just set, about 2-3 minutes.

5. 5

   Return the chicken to the skillet, pour in the sauce, and stir everything together for 1 minute until the sauce coats the chicken and eggs.

6. 6

   Serve the mixture over the 2 cups cooked rice and top with the 0.5 cup microgreens or sprouts.

7. 7

   Optional: add a sprinkle of sesame seeds or a drizzle of chili oil for extra flavor.

Tools you’ll need

• Large skillet
• Cutting board
• Knife
• Small bowls
• Whisk
• Spatula

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