Quick Oyakodon

Name: Quick Oyakodon
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 cup uncooked short-grain white rice; 2 cups water; 1 cup chicken stock; 0.25 cup soy sauce; 2 tablespoons brown sugar; 0.5 onion, thinly sliced; 0.5 cup shiitake mushrooms, thinly sliced; 1 skinless, boneless chicken breast half - cut into strips; 4 green onions, cut into 1-inch pieces; 2 eggs, beaten; 6 snow peas, thinly sliced

4.3

(29)

17 Reviews

3 Photos

This dish is very easy to make and very Japanese. It reminds me of dishes I've ordered in Japanese restaurants. You can add Korean hot sauce if you like it a little spicy.

Recipe by BINGADING

Updated on January 12, 2022

3

Prep Time:

15 mins

Cook Time:

25 mins

Total Time:

40 mins

Servings:

2

Yield:

2 servings

Jump to Nutrition Facts

Ingredients

1 cup uncooked short-grain white rice
2 cups water
1 cup chicken stock
¼ cup soy sauce
2 tablespoons brown sugar
½ onion, thinly sliced
½ cup shiitake mushrooms, thinly sliced
1 skinless, boneless chicken breast half - cut into strips
4 green onions, cut into 1-inch pieces
2 eggs, beaten
6 snow peas, thinly sliced

Directions

Bring the rice and water to a boil in a saucepan; reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
Bring the chicken stock to a boil in a small saucepan. Stir in the soy sauce and brown sugar until the sugar has dissolved. Reduce heat to low; keep warm.
Heat several tablespoons of the chicken sauce in a skillet over medium heat. Cook and stir the onion and shiitake mushrooms in the sauce until the onion has softened, about 3 minutes. Add the chicken, green onions, and a few more tablespoons of the sauce; continue cooking until the chicken is no longer pink in the center, about 5 minutes more. Spread the chicken mixture evenly over the skillet; pour the beaten egg overtop. Reduce heat to medium-low and sprinkle with the snow peas. Cook and stir until the egg has firmed and is no longer runny, about 3 minutes.
Divide the rice between two bowls and spoon the egg mixture evenly overtop. Pour additional chicken sauce over the rice to serve.

Nutrition Facts (per serving)

619	Calories
7g	Fat
106g	Carbs
31g	Protein

Nutrition Facts
Servings Per Recipe 2
Calories 619
% Daily Value *
Total Fat 7g	9%
Saturated Fat 2g	10%
Cholesterol 221mg	74%
Sodium 2283mg	99%
Total Carbohydrate 106g	39%
Dietary Fiber 6g	20%
Total Sugars 19g
Protein 31g
Vitamin C 18mg	89%
Calcium 103mg	8%
Iron 8mg	43%
Potassium 574mg	12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.