Fast Chicken and Egg Oyakodon

1. 1

   Bring the rice and water to a boil in a saucepan; lower the heat to medium-low, cover, and simmer until the rice is tender and the liquid is absorbed.

2. 2

   Bring the chicken stock to a boil in a small saucepan. Stir in the soy sauce and brown sugar until the sugar dissolves. Reduce the heat to low and keep warm.

3. 3

   Heat several tablespoons of the chicken sauce in a skillet over medium heat. Cook and stir the onion and shiitake mushrooms in the sauce until the onion softens, about 3 minutes.

4. 4

   Add the chicken, green onions, and a few more tablespoons of the sauce; continue cooking until the chicken is no longer pink in the center, about 5 minutes more.

5. 5

   Spread the chicken mixture evenly in the skillet; pour the beaten egg over the top. Reduce the heat to medium-low and sprinkle with the snow peas. Cook and stir until the egg firms and is no longer runny, about 3 minutes.

6. 6

   Divide the rice between two bowls and spoon the egg mixture evenly on top. Pour additional chicken sauce over the rice to serve.

• Calories 661.64 kcal High
• Protein 40.4 g Good Source
• Carbs 110.93 g Moderate
• Total Fat 6.8 g Moderate
• Saturated Fat 1.66 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 255.99 mg High
• Sodium 2763.21 mg High
• Fiber 1.43 g Low Source
• Sugar 22.28 g High
• Added Sugar 9.97 g Moderate
• Calcium 75.51 mg Low Source
• Iron 4.61 mg Good Source
• Potassium 353.17 mg Low Source
• Vitamin A 94.24 mcg_rae Moderate
• Vitamin C 5.97 mg Low Source
• Vitamin D 3.02 mcg Moderate

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Soy 🌱
• Wheat 🌾
• Gluten
• Onions 🧅