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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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I love this dish because it was the very first recipe I ever made by myself. It's simple, delicious, and can be either a fresh dinner or handy leftover lunch! Ingredients:
1/4 cup soy sauce |
3/4 cup chicken broth |
1/3 cup mirin (sweet rice wine) |
2 medium-sized boneless and skinless chicken breasts, chopped into bite-sized pieces |
1 medium onion, finely chopped |
4 eggs, lightly beaten |
4 cups of steamed, medium sized rice (already cooked) |
Directions:
1. Already have the hot steamed rice ready (this is about 20 mins by itself)
2. In a large saucepan, mix the broth, mirin, and soy sauce. Let it come to a boil
3. Add the onion and chicken. Reduce heat and let simmer for 5 minutes (chicken will look nearly cooked through).
4. Pour the lightly beaten eggs *GENTLY* into the mixture and cover it well.
5. Leave for five to seven minutes, or until egg appears to be cooked through.
6. Serve on top of the steamed rice.
7. Enjoy!
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