Cheat’s oyakodon rice bowl
April 25, 2019
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Oyakodon is a classic Japanese comfort dish - chicken and egg rice, served in a bowl.
INGREDIENTS
3 teaspoons sesame oil
2 garlic cloves, crushed
1/4 cup tamari
1/4 cup mirin
800g chicken thigh fillets, chopped into 3cm pieces
4 x 125g Uncle Ben’s® Egg Fried Rice Cups
4 eggs
4 green onions, thinly sliced diagonally
1 cup bean sprouts, trimmed
2 teaspoons MasterFoodsⓇ Sesame Seeds, toasted
1 long red chilli, thinly sliced
METHOD
INGREDIENTS
3 teaspoons sesame oil
2 garlic cloves, crushed
1/4 cup tamari
1/4 cup mirin
800g chicken thigh fillets, chopped into 3cm pieces
4 x 125g Uncle Ben’s® Egg Fried Rice Cups
4 eggs
4 green onions, thinly sliced diagonally
1 cup bean sprouts, trimmed
2 teaspoons MasterFoodsⓇ Sesame Seeds, toasted
1 long red chilli, thinly sliced
METHOD
- Combine 1 teaspoon oil, garlic, tamari and mirin in a medium bowl. Add chicken. Turn to coat. Season with pepper.
- Heat a large non-stick frying pan over medium heat. Add chicken. Cook, stirring occasionally, for 12 minutes or until chicken is golden and cooked through.
- Meanwhile, heat rice following packet directions. Fluff with a fork.
- Transfer chicken to a heatproof bowl. Cover to keep warm. Wipe pan clean. Heat remaining sesame oil in same pan over medium heat. Crack eggs into pan. Cook for 2 minutes or until whites just set.
- Divide rice, egg, chicken, onion and bean sprouts among serving bowls. Sprinkle with sesame seeds and chilli. Serve.