Teriyaki Chicken Rice Bowl with Egg

Name: Teriyaki Chicken Rice Bowl with Egg
Yield: Serves 3 to 4 servings
Ingredients: 2 boneless, skinless chicken thighs (about 1.1 lbs or 500 grams); 4 eggs; 5-6 stalks green onions (scallions); as needed Nori (dried seaweed),; 5 tablespoons soy sauce (75 ml); 5 tablespoons mirin (75 ml); 1 little vegetable oil; as needed Cooked white rice,

ぽむんちのご飯 @cook_40344530

Easy and delicious! This is a classic dish that my family loves and we find ourselves craving regularly.
Recipe background:
This recipe is based on one my mom taught me. It's a favorite both at my parents' house and in my own home.

ぽむんちのご飯 @cook_40344530

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Ingredients

Serves 3 to 4 servings

2boneless, skinless chicken thighs (about 1.1 lbs or 500 grams)
4eggs
5-6 stalksgreen onions (scallions)
as neededNori (dried seaweed),
5 tablespoonssoy sauce (75 ml)
5 tablespoonsmirin (75 ml)
1little vegetable oil
as neededCooked white rice,

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Steps

1

Slice the chicken thighs into bite-sized pieces.
2

Heat a frying pan well, then add the chicken. Cook over medium heat until both sides are browned.
3

As the chicken releases fat, use a paper towel to blot and remove the excess oil.
4

Mix the soy sauce and mirin together, add to the pan, and cook until the chicken is cooked through.
5

Transfer the chicken to a bowl and simmer the sauce in the pan until it thickens.
6

Once the sauce has thickened, return the chicken to the pan and coat it well with the sauce.
7

Crack the eggs into a bowl, beat them, add the green onions (sliced thinly), and a splash of soy sauce (not included in the main amount) for extra flavor. Mix well.
8

In a separate frying pan, add a little vegetable oil and pour in the egg mixture. Cook, stirring, to make scrambled eggs.
9

Spoon cooked rice onto plates and top with torn pieces of nori.
10

Add the scrambled eggs on top of the rice.
11

Place the chicken on top, drizzle with the remaining sauce, and serve!