Quick, Easy and Creamy Chicken and Egg Rice Bowl

I created this recipe when I had no time to cook, but didn't want to go out and spend money. This recipe helps me a lot!
Simmer well at Step 3. Recipe by Chisora
Quick, Easy and Creamy Chicken and Egg Rice Bowl
I created this recipe when I had no time to cook, but didn't want to go out and spend money. This recipe helps me a lot!
Simmer well at Step 3. Recipe by Chisora
Steps
- 1
Beat the eggs. Slice onions into wedges, discard the root of mitsuba and cut into 3. Cut the chicken into bite sized pieces.
- 2
Boil the ◎ ingredients for the sauce in a skillet. Add the onion and simmer for about a minute.
- 3
Add the chicken and simmer until it has cooked through.
- 4
Top with mitsuba.
- 5
Pour half of the beaten eggs right away. When it puffs up, pour in the rest of the eggs. Turn off the heat when it's half cooked.
- 6
Place on top of the rice in a bowl, using a ladle. Sprinkle with shichimi spice if you like. Done!
Similar Recipes
More Recipes
-

Swati Sheth
-

Hetal Poonjani
-

Mom’s Special Dudhi Kadhi – Light & Comforting Gujarati Delight
Krishna Dholakia
-

ifuchi
-

Rainy Krishnan
-

chef Nidhi Bole
-

Kulsoom Bukhari
-

culinarycubit
-

Goldfinger
-

French country chicken with mushroom sauce
amanda1021
-

kt44444
-

kt44444
-

Komatsuna and Pork Soboro Rice Bowl
cookpad.japan
-

cookpad.japan
-

Our Family's Delicious Beef Rice Bowl
cookpad.japan
-

Chinese Chive and Egg Rice Bowl with Tons of Sauce
cookpad.japan
-

Simmered Chicken Wings and Boiled Eggs
cookpad.japan
-

Chicken Wing Gyoza (with chicken de-boning instructions)
cookpad.japan
-

cookpad.japan
-

Oven Baked Chicken Wings Glazed with Honey
cookpad.japan
-

cookpad.japan
















Comments