97% would make again
Fried Chicken And Egg Rice Bowl
featured in 7 Days, 7 Rice Bowl Recipes
June 10, 2019
Ingredients
for 2 servings
- 1 chicken breast
- pepper, to taste
- salt, to taste
- flour
- 1 egg
- panko breadcrumb
- oil, for deep-frying
- ½ cup onion (75 g), sliced
- ⅔ cup chicken stock (158 mL)
- 1 ½ tablespoons soy sauce
- 1 ½ tablespoons sake
- 1 ½ tablespoons mirin
- ½ tablespoon sugar
- 2 eggs, beaten
- rice, cooked
- scallion, chopped
- nori, shredded
Nutrition Info
- Calories 452
- Fat 27g
- Carbs 13g
- Fiber 0g
- Sugar 7g
- Protein 39g
Estimated values based on one serving size.
Preparation
- First, salt and pepper the chicken breast, dredge in flour, then egg and coat in panko.
- Deep-fry until chicken is done, brown and crispy. Slice and set aside.
- In a small pan over medium heat, add onions, stock, soy sauce, sake, mirin, and sugar. Bring to a boil.
- Add the sliced fried chicken, pour in the eggs around the chicken. Cover with a lid and cook until eggs are at your desired doneness.
- Slide the egg and chicken over cooked rice, garnish with chopped scallions and shredded nori.
- Nutrition Calories: 6078 Fat: 513 grams Carbs: 284 grams Fiber: 9 grams Sugars: 24 grams Protein: 96 grams
- Enjoy!
