Chicken and Egg on Rice Chicken and Egg on Rice

Chicken and Egg on Rice Image by: Chicken and Egg on Rice Author: Canadian Living

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


Chicken & Egg:


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


  • Iron 18.0
  • Folate 20.0
  • Calcium 5.0
  • Vitamin A 10.0
  • Vitamin C 8.0
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Chicken and Egg on Rice