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.

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified

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.

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

619 calories; 6.7 g total fat; 221 mg cholesterol; 2283 mg sodium. 106.1 g carbohydrates; 31 g protein; Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/04/2010
Made this for dinner and it was wonderful! My fiancée who is very picky about any type of Asian food said this was great and asked me to make it again. This would be great to add anything you like to it. It is a wonderful base but also good as is. Be sure to be careful how much sauce you put on top of the rice as you will not need to use all of it. Read More
(14)

Most helpful critical review

Rating: 3 stars
05/08/2011
This was OK. I did leave out the mushrooms because the bf hates mushrooms but I'm not sure how much difference it would have made. He liked it I thought it kind of tasted like funky fried rice. Since we both agreed we like my fried rice better I probably won't make this again. Read More
(5)
29 Ratings
  • 5 star values: 20
  • 4 star values: 1
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
11/04/2010
Made this for dinner and it was wonderful! My fiancée who is very picky about any type of Asian food said this was great and asked me to make it again. This would be great to add anything you like to it. It is a wonderful base but also good as is. Be sure to be careful how much sauce you put on top of the rice as you will not need to use all of it. Read More
(14)
Rating: 5 stars
11/04/2010
Made this for dinner and it was wonderful! My fiancée who is very picky about any type of Asian food said this was great and asked me to make it again. This would be great to add anything you like to it. It is a wonderful base but also good as is. Be sure to be careful how much sauce you put on top of the rice as you will not need to use all of it. Read More
(14)
Rating: 3 stars
05/08/2011
This was OK. I did leave out the mushrooms because the bf hates mushrooms but I'm not sure how much difference it would have made. He liked it I thought it kind of tasted like funky fried rice. Since we both agreed we like my fried rice better I probably won't make this again. Read More
(5)
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Rating: 3 stars
12/16/2010
It was pretty good but tasted nothing like the Oyakodon I ate many times in Japan. The sauce was too thin and the dish needed more salty flavours. Read More
(5)
Rating: 5 stars
02/17/2011
This was delicious! Easy to make with stress-free prepping. I didn't have shitake mushrooms so I used regular ones instead and I also didn't add the snow peas in. Tastes great and seems pretty healthy (notice you didn't have to use oil at all in this recipe!) I'll definitely make this again in the future. Read More
(4)
Rating: 5 stars
03/29/2010
So easy and delicious! I was a little wary adding that scrambled egg but it turned out perfectly. It's so easy to add whatever vegetables you have in your fridge. Also you can subsitute teriyaki sauce for the soy if you are looking for something a little sweeter. Read More
(4)
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Rating: 5 stars
11/23/2010
Didnt think it would be good but it was in fact DELICIOUS. The only change I made was to add extra chicken (we are a meat loving household) double the sauce and add an extra egg and some egg white to compensate for the extra chicken. It was fantastic and my daughter (20 mo old) gobbled it up. Will definitely make it again. Read More
(3)
Rating: 5 stars
11/29/2010
Tip: Try to use UNSALTED stock if possible. If all you have is salted stock reduce the soy sauce a bit to avoid the final dish being too salty. This recipe lives up to its name - very quick to make! Followed it almost exactly but I used homemade dashi stock (unsalted) instead of chicken stock because I was also making miso with a dashi base. Recipe urned out beautifully but chicken stock would be fine. I loved that this recipe used easy to find ingredients. Husband loved it!! Read More
(1)
Rating: 5 stars
03/08/2011
It was really quick and easy. I used half terriyaki and half soya sauce for the 1/4 cup. Next time I'll add more egg I used three and it wasn't enough. Perfect taste for my family. Loved it! Read More
(1)
Rating: 5 stars
04/01/2011
I liked this recipe it had a good flavor was easy to make and was fairly cheap too. I especially liked the addition of syrrachia. Read More