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Oyakodon chicken and egg bowl
Photo: Ocdp, CC0 · source

Oyakodon chicken and egg bowl

Ready in 25 min1 serving

708kcal · per serving
Protein57.2 g
Carbs80.8 g
Fat15.5 g
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Ingredients

  • 160 g Chicken breast, raw
  • 70 g Onion
  • 100 g Whole egg
  • 100 ml Vegetable stock
  • 15 g Soy sauce
  • 5 g Sugar
  • 220 g White rice, cooked

Steps

  1. Put the stock, soy sauce and sugar in a small pan, add the sliced onion and simmer for 3 min.
  2. Add the chicken in bite-size pieces, cover and cook for 6–7 min.
  3. Drizzle in the lightly beaten eggs and cover for 1 min so they stay soft and silky.
  4. Slide everything over the hot rice in a bowl.

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