Chicken, egg and sauces on top of steamed rice
Cook rice.
Cut chicken into small chunks and dice onion.
Put stock in a pan on medium heat.
Add soy sauce, mirin and sugar.
Add chicken chunks and simmer for a few mins.
Add onion and simmer.
Whisk eggs.
Add eggs over chicken and onion.
Turn heat down and put on lid.
After one minute (or until the liquid has evaporated to your preferred level) turn off heat.
To serve, first put cooked rice in a deep bowl and place chicken mixture on top.
Add the juices into the bowl as well to make it extra delicious !
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1184g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1455 | ||
Calories from Fat: 85 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.4g | 13 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 272.7mg | 84 % | |
Sodium 35510.2mg | 1224 % | |
Potassium 2040.8mg | 54 % | |
Total Carbohydrate 220.4g | 65 % | |
Dietary Fiber 11.8g | 47 % | |
Sugars, other 208.7g | ||
Protein 117.4g | 168 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1455
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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