Asian

Chicken and Egg on Rice is for Dinner.

Chicken and Egg on Rice takes 10 minutes to prepare.

Chicken and Egg on Rice takes 60 minutes to cook.

Chicken and Egg on Rice makes 3 servings.

The ingredients for Chicken and Egg on Rice are:

3 cups hot cooked (short grain) brown rice
4 Tbsp water
1 Tbsp chicken stock
2 Tbsp soy sauce (shoyu), low sodium
2 tsp Granulated Sugar
9 oz of boneless, skinless chicken breast cut into bite sized pieces.
0.5 small onion
6 Eggs
2 small scallions
crushed chili pepper (optional)

Here is how you make Chicken and Egg on Rice:

Start your rice and cook it according to package/rice cooker directions directions. Brown rice takes longer than white, so only once the rice has been on for about 30 minutes continue with the rest of the recipe so that everything comes together around the same time. You want to aim for about 20 minutes of rice cooking time left when you start to cook the rest. The rice will hold warm much better than the eggs, so it's better to start a little late than a little early.Combine chicken broth water soy sauce and sugar in a medium fry pan or sauce pan. Add chicken and onion and bring to a simmer. Cook until chicken is just done (5-10 minutes, depending on how small you cut the chicken).Pour in beaten eggs very slowly and reduce heat to low.Cook egg to desired degree of doneness, stirring gently (best if still a little runny). 10-15 minutes.Arrange rice in individual bowls and top with egg-chicken mixture. Garnish with chopped scallions and crushed chili pepper.Serving Size: Makes 3 servingsNumber of Servings: 3Recipe submitted by SparkPeople user LITTLE_NIKKE.

The nutritional information for Chicken and Egg on Rice is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 488.0

• Total Fat: 13.9 g
• Cholesterol: 424.7 mg
• Sodium: 590.6 mg
• Total Carbs: 51.0 g
• Dietary Fiber: 3.9 g
• Protein: 37.2 g

Chicken and Egg on Rice is Asian cuisine.