Today, I’m excited to share my chicken and egg rice bowl recipe, a very loose adaptation of the oyakodon. I love a chicken and egg rice bowl at any time of day. I could eat it for breakfast, lunch, or dinner and for multiple times throughout the week. My chicken and egg rice bowl is one of Kevin’s favorite comfort breakfast foods. He too can eat it at any time of the day for multiple meals throughout the week. I consider my chicken and egg rice bowl to be a pantry, go-to comfort dish. If I have one of those days where I want something quick, and comforting with flavors from my childhood, I prepare a chicken and egg rice bowl using mostly ingredients I have stocked in my refrigerator and pantry. It’s one of those extremely easy and tasty dishes which comes together quickly and fills you up. With just a few ingredients prepped ahead of time, you can easy whip up a warming bowl of chicken and egg over rice. The month of June seemed to have zipped by fairly quickly. I’ve been immersed in work, classes, projects, photography, and cooking all month long. My photography classes have kept me busy during my free time. Most of my photography assignments prevented me from just vegging out on my couch. The assignments actually encouraged me to step outside more often to capture some of the beautiful aspects of nature. Learning about the fundamentals of photography have also helped me improve on my food photography. My favorite time to take photos is usually in the morning when there is still a good amount of soft light outside. Alternatively, I also head outside in the evening right before sun begins to set. Over the weekend, I spent a good amount of time in the morning snapping photos. After an hour or so, I worked up an appetite for breakfast. I prepared two chicken and egg rice bowls for both Kevin and I. I start by preparing the rice in a small pot over the stove. As the rice is cooking, I begin thinly slicing a small onion, scallions, and chicken breasts. Once I’ve prepared those ingredients, I move on to making the base for the sauce. The sauce I use is a combination of Shaoxing wine, soy sauce, granulated sugar, white pepper, and black pepper. At this point, I add half of the sauce to the thinly sliced chicken breasts to marinate the chicken pieces in the sauce. I heat up a skillet on medium heat, add the thinly sliced onion and scallions and let the ingredients cook until softened. I then add in the chicken pieces with the marinade and let the chicken pieces cook through before adding the remaining sauce and cracking two eggs directly into the skillet. I swirl the eggs into the mixture slightly and allow the chicken and egg omelet to cook until set. I repeated this process for the second bowl. Since I was making two rice bowls, I did divide the ingredients into two batches. When the chicken and egg omelet reached my desired doneness, I served it with a bowl of steaming hot jasmine rice. Eating a chicken and egg rice bowl seems to warm my soul much more than chicken noodle soup. It made for the perfect, satisfying dish to serve on busy weekends.
Chicken and Egg Rice Bowls:
(Makes two bowls)
· Jasmine rice, prepared according to package instructions, for serving
· ½ small onion, thinly sliced into half-moon shapes
· 2 stalks of scallions, thinly sliced at a diagonal, plus additional for garnishing
· 2 chicken breasts, thinly sliced
· 3 tablespoons Shaoxing wine
· 3 teaspoons light soy sauce
· 2 teaspoons granulated sugar
· ¼ teaspoon white pepper
· ¼ teaspoon freshly cracked black pepper
· 2 tablespoons of vegetable oil, divided
· 4 large eggs
Directions:
1) Prepare the jasmine rice according to the instructions on the package. Divide the thinly sliced onion, scallions, and chicken breasts into two portions. Set aside.
2) In a small bowl, combine the Shaoxing wine, soy sauce, sugar, white pepper, and black pepper. Marinate the chicken breasts in half of the sauce. Set aside the other half of the sauce.
3) Heat a large skillet on medium heat. Add a tablespoon of vegetable oil to the skillet. Once hot, add one portion of the thinly sliced onion and one portion of the thinly sliced scallions into the skillet. Cook for about a minute until the onion and scallions are softened. Add half of the marinated chicken breasts. Cook until chicken pieces are cooked through, about 2-3 minutes. Pour in half of the sauce you’ve set aside. Crack two eggs into the skillet. Lightly swirl the eggs to combine with the rest of the ingredients. Use a lid to cover the skillet. Turn the heat down to medium-low and let the chicken and egg omelet cook for 2-3 minutes or until it reaches your desired doneness.
4) Scoop some jasmine rice into a bowl. Top the rice with the chicken and egg omelet. Repeat with the remaining ingredients for another chicken and egg rice bowl.
5) To serve, top with additional scallions.
Takeaways: The basic sauce for my chicken and egg rice bowl is fantastic on its own. It has a sweet, salty, and savory element to it. Check out one of my other variations of the chicken and egg rice bowl here.