Japanese-inspired · rice bowl
30-Minute Chicken and Egg Oyakodon
Chicken and onions simmer in a sweet-savory sauce under softly set eggs, then spoon over white rice.
Total time30 min
Hands-on25 min
Cleanuplow
Serves4
Cook
Make dinner
- 01
Simmer onion, broth, tamari, and brown sugar in a wide covered skillet for 5 minutes.
- 02
Add chicken and cook covered until it reaches 165°F, 7 to 9 minutes.
- 03
Pour eggs evenly over the chicken, cover, and cook gently until softly set, 2 to 3 minutes.
- 04
Spoon over rice and finish with scallions.
Make it work
Useful swaps
- Use sliced mushrooms instead of chicken.
- Serve over brown rice if preferred.
Why this is a good weeknight call
It keeps the cleanup to one main pan. The ingredient list stays focused, and the recipe has a clear stopping point instead of extra optional projects.
