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 698.11 kcal High
• Protein 41.46 g Good Source
• Carbs 114.63 g Moderate
• Total Fat 8.83 g Moderate
• Saturated Fat 3.02 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 314.96 mg High
• Sodium 1986.57 mg High
• Fiber 6.8 g Good Source
• Sugar 22.58 g High
• Added Sugar 9.97 g Moderate
• Calcium 94.69 mg Low Source
• Iron 5.21 mg Good Source
• Potassium 505.78 mg Moderate
• Vitamin A 60.18 mcg_rae Low Source
• Vitamin C 6.19 mg Low Source
• Vitamin D 1.81 mcg Low Source

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

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