Chicken and Egg on Rice

Chicken and Egg on Rice Author: Canadian Living Credits: Chicken and Egg on Rice

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: November 2004

Ingredients

  • 2 cups medium-grain Japanese rice or Italian short grain rice
Chicken & Egg:
  • 12 oz boneless skinless chicken thighs or breasts
  • 1 tablespoon vegetable oil
  • 1 onion thinly sliced
  • 1 1/3 cup low-sodium chicken stock
  • 1/4 cup soy sauce
  • 2 tablespoons mirin (or 1 tbsp (15 mL) each cider_vinegar and corn syrup)
  • 1 tablespoon granulated sugar
  • 4 eggs lightly beaten
  • 2 green onions thinly sliced

Method

In large saucepan, bring 2-1/2 cups (625 mL) water to boil; add rice and return to boil. Cover and reduce heat to low; simmer until no liquid remains, 12 minutes. With fork, gently stir twice. Remove from heat; let stand, covered, for 10 minutes.

Chicken and Egg: Meanwhile, cut chicken into bite-size cubes. In nonstick skillet, heat oil over medium-high heat; saute chicken and onion until browned, about 5 minutes.

In measuring cup, whisk stock, soy sauce, mirin and sugar; pour into skillet and bring to boil. Cover and simmer until thickened slightly and chicken is no longer pink inside, 5 minutes.

In thin stream, pour in eggs; sprinkle with half of the green onions. Cover and cook until egg is set, 2 minutes. Divide rice among 4 soup bowls. Top with egg mixture; sprinkle with remaining onions.

More chicken recipes:

Nutritional facts <b>Per serving:</b> about

  • Sodium 1368 mg
  • Protein 31 g
  • Calories 611.0
  • Total fat 13 g
  • Cholesterol 257 mg
  • Saturated fat 3 g
  • Total carbohydrate 87 g

%RDI

  • Iron 18.0
  • Fibre 0.0
  • Folate 20.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 10.0
  • Vitamin C 8.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Chicken and Egg on Rice

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