Japanese Chicken & Egg Rice Bowl – 20-Minute Recipe
A quick, protein‑packed Japanese rice bowl that blends savory ground chicken, silky eggs, and fresh green onions over fluffy rice. The light sauce adds a subtle umami kick, while the runny yolk creates a creamy finish—perfect for a satisfying breakfast or a light, healthy lunch.
Recipe by Joe Chu· Structured by ReelsMeals
From: Instagram(view original)
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Cooking context
20 min estimated total time for 1 servings.
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Ingredients
- 6 3/10 oz ground chicken
- 1 1/2 tbsp soy sauce
- 1 tsp black pepper
- 1/4 tbsp oyster sauce
- 3 tbsp water
- 3 eggs
- 1 green onion
- 3/4 cup cooked rice
- a pinch spray oil
Instructions
- 1Thinly dice the green onion and set aside.
- 2In a small bowl, whisk together the black pepper, oyster sauce, and water to create a quick sauce.
- 3Heat a non‑stick skillet over medium heat and lightly spray with oil.
- 4Add the ground chicken to the pan, breaking it up with a spatula, and cook until fully browned and no longer pink, about 5‑6 minutes.
- 5Push the cooked chicken to one side of the pan, then crack the three eggs directly onto the chicken.
- 6Pour the prepared sauce mixture evenly over the chicken and eggs.
- 7Cover the skillet with a lid and let the eggs steam until the whites are set but the yolks remain slightly runny, approximately 2‑3 minutes (adjust time for desired doneness).
- 8While the eggs finish cooking, place the cooked rice in a serving bowl.
- 9Spoon the chicken and egg mixture over the rice, ensuring the sauce drips onto the rice.
- 10Garnish with the diced green onion and serve immediately.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Prep the sauce first
Whisk the black pepper, oyster sauce, and water before heating the skillet.
Use the lid for the eggs
Cover the skillet while the eggs steam to set the whites while keeping the yolks runny, as directed for 2‑3 minutes.
Layer the rice at the end
Place the cooked rice in the serving bowl before adding the chicken‑egg mixture.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Japanese Chicken & Egg Rice Bowl?
- About 20 minutes in total: 10 minutes of prep and 10 minutes of cooking.
- How many servings does this Japanese Chicken & Egg Rice Bowl recipe make?
- This recipe makes 1 serving as written; ingredient quantities on this page can be scaled.
- Where does this Japanese Chicken & Egg Rice Bowl recipe come from?
- It was shared by Joe Chu on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.