Rating: 4.5 stars
29 Ratings
  • 5 star values: 20
  • 4 star values: 1
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 0

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 Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
2
Yield:
2 servings
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Ingredients

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

Directions

Instructions Checklist
  • 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.

Nutrition Facts

619 calories; protein 31g; carbohydrates 106.1g; fat 6.7g; cholesterol 220.6mg; sodium 2282.6mg. Full Nutrition
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