Japanese Chicken-and-Egg Rice Bowl Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 cups - White Rice
  • 1 tablespoons - Vegetable Oil
  • 4 whole - Scallions
  • 1 cups - Chicken Broth
  • 1/2 cups - Carrots
  • 2 cups - Baby Spinach
  • 2 tablespoons - Sugar
  • 1/4 cups - Soy Sauce
  • 4 whole - Chicken Cutlets
  • 5 whole - Eggs
  • Directions:

    Cook the rice (makes 4 cups of cooked rice). Meanwhile, in a large skillet, heat vegetable oil over medium-high heat. Add scallions and saute for 2-3 minutes. Stir in chicken broth, and simmer for 2 minutes. Add carrots and spinach and stir until the spinach has completely wilted. Stir in sugar and soy sauce. Add chicken (cut into strips) and simmer for 3 more minutes. Pour beaten eggs over the chicken mixture and simmer until the eggs are cooked through, stirring occasionally, 8 to 10 minutes. Serve the mixture over the cooked rice.

    Main Ingredient:

    chicken, rice

    Category:  Poultry

    Cuisine:  Japanese

    Prep Time: 20 min
    Cook Time: 10 min

    Posted By:


    Posted On:

    February 18, 2012

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