Sprig Originals's kitchen / Roast Chicken and Egg Rice Bowls
Roast Chicken and Egg Rice Bowls
By Sprig Originals · cooked up in Sprig
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
The Sunday roast and the container of cold rice at the back of the fridge become a proper Japanese weeknight dinner in about 25 minutes. Shredded leftover chicken simmers with onion in a sweet-salty soy broth, then loosely beaten egg is poured over and steamed until just set, so it slides over the hot rice in soft, silky curtains. One skillet, ten minutes of actual cooking, and nothing goes in the bin.
Ingredients
From the Fridge
- 4 cup leftover cooked rice
- 2 cup leftover roast chicken, shredded or torn into bite-size pieces
Simmer and Finish
- 1 medium onion, thinly sliced
- 3/4 cup water
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sugar
- 4 large eggs
- 2 scallions, thinly sliced
- 1 tsp shichimi togarashi or chili flakes, for serving (optional)
Instructions
- Reheat the leftover rice: pile it in a microwave-safe bowl, sprinkle over 2 tablespoons water, cover with a plate and microwave on high for 2 to 3 minutes, fluffing once, until steaming hot. Divide between 4 deep bowls and re-cover to keep warm.
- In a 10-inch skillet, stir together the water, soy sauce, mirin and sugar. Scatter in the sliced onion, bring to a simmer over medium heat and cook for 5 minutes, stirring once or twice, until the onion is soft and translucent.
- Add the shredded roast chicken, spreading it in an even layer, and simmer for 2 minutes to heat it through and let it soak up the broth. Keep the liquid at a gentle bubble.
- Crack the eggs into a bowl and beat them very loosely, just 5 or 6 strokes with a fork, so streaks of white and yolk are still visible. Pour them over the chicken in a slow circle, starting at the edge and finishing in the middle.
- Cover the skillet, reduce the heat to medium-low and cook for 2 to 3 minutes, until the egg is just set at the edges but still glossy and a little wobbly in the center. Turn off the heat and let it stand, covered, for 30 seconds.
- Using a wide spatula, lift a quarter of the chicken-and-egg layer at a time and slide it over each bowl of rice, keeping the layers intact. Spoon a little of the pan broth over the rice, then top with scallions and a pinch of shichimi togarashi.
Chef's tips
- Cold, day-old rice from the fridge works better here than freshly cooked rice, which turns soggy under the broth. Leftover roast turkey or pork does the job just as well as chicken.
- Do not overbeat the eggs. The half-mixed streaks are what give oyakodon its soft, ribboned look, and they set into curds instead of a flat omelette.
- If your leftover chicken is very dry, add an extra 2 tablespoons of water to the pan and let it simmer with the meat for a full 3 minutes before the egg goes in.
- For the neatest bowls, cook in two batches in a small 8-inch skillet using half the sauce, chicken and eggs each time; each batch takes about 6 minutes.
Nutrition (per serving, estimated)
543calories
35gprotein
68gcarbs
13gfat
Estimates only — values vary with brands and portions.
Made with Sprig
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