Best 3 Fried Chicken And Egg Rice Bowl Recipe By Tasty Recipes

Indulge in a delightful culinary journey with our Fried Chicken and Egg Rice Bowl, a harmonious blend of crispy fried chicken, fluffy egg rice, and a medley of vibrant vegetables, all nestled in a savory bowl. This recipe takes you on a culinary adventure, offering a tantalizing combination of flavors and textures that will leave your taste buds dancing. Prepare to embark on a culinary expedition with our comprehensive guide, featuring step-by-step instructions and insightful tips to ensure a perfect outcome every time.

Unleash your inner chef and explore the diverse recipes featured in this article. Discover the secrets to crafting the perfect fried chicken, with a crispy golden-brown exterior and succulent, juicy meat. Learn the art of preparing fluffy and flavorful egg rice, using simple ingredients and techniques. Elevate your culinary skills with our guidance on creating a medley of stir-fried vegetables, bursting with vibrant colors and crisp textures.

Whether you're a seasoned cook or just starting your culinary journey, this article is your ultimate guide to creating a mouthwatering Fried Chicken and Egg Rice Bowl. Impress your family and friends with this delectable dish that promises to be a hit at any gathering. So, gather your ingredients, don your apron, and let's embark on this culinary adventure together!

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN FRIED RICE RECIPE BY TASTY

Chicken Fried Rice Recipe by Tasty image

Here's what you need: cooking oil, garlic, white onion, carrot, frozen corn, frozen peas, brown rice, rotisserie chicken, egg, soy sauce, sesame oil, salt, pepper, green onion, sesame seed

Provided by Crystal Hatch

Categories Sides

Time 30m

Yield 1 serving

Number Of Ingredients 15

Ingredients

1 tablespoon cooking oil, of preference
1 clove garlic, minced
¼ cup white onion, diced
1 carrot, sliced
¼ cup frozen corn
¼ cup frozen peas
1 cup brown rice, cooked
1 cup rotisserie chicken, shredded
1 egg, scrambled
1 tablespoon soy sauce
½ tablespoon sesame oil
salt, to taste
pepper, to taste
green onion, for garnish
sesame seed, for garnish

Steps:

In a large skillet heat oil over medium heat. Add garlic, onion, carrot, corn, and peas. Cook until carrots are tender, stirring occasionally.
Add brown rice, chicken, egg, soy sauce, sesame oil, salt, and pepper to taste, and stir. Cook for another minute, or until everything is heated thoroughly.
Serve with a sprinkle of sesame seeds and green onion.
Enjoy!

Nutrition Facts : Calories 1538 calories, Carbohydrate 201 grams, Fat 47 grams, Fiber 12 grams, Protein 75 grams, Sugar 10 grams

OYAKODON (JAPANESE CHICKEN AND EGG RICE BOWL)

Oyakodon (Japanese Chicken and Egg Rice Bowl) image

This is a delicious traditional Japanese meal consisting of chicken sauteed and then cooked in a Japanese broth, and then finished with egg and served over rice. It's really easy, filling and delicious.

Provided by User

Categories Breakfast and Brunch Meat and Seafood Chicken

Time 40m

Yield 4

Number Of Ingredients 9

Ingredients

2 cups uncooked jasmine rice
4 cups water
4 skinless, boneless chicken thighs, cut into small pieces
1 onion, cut in half and sliced
2 cups dashi stock, made with dashi powder
¼ cup soy sauce
3 tablespoons mirin (Japanese rice wine)
3 tablespoons brown sugar
4 eggs

Steps:

Rinse the rice in 3 to 4 changes of water until the rinse water is almost clear, and drain off the rinse water. Bring the rice and 4 cups of water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
Place the chicken in a nonstick skillet with a lid, and cook and stir over medium heat until the chicken is no longer pink inside and beginning to brown, about 5 minutes. Stir in the onion, and cook and stir until the onion is soft, about 5 more minutes. Pour in the stock, and whisk in soy sauce, mirin, and brown sugar, stirring to dissolve the sugar. Bring the mixture to a boil, and let simmer until slightly reduced, about 10 minutes.
Whisk the eggs in a bowl until well-beaten, and pour over the chicken and stock. Cover the skillet, reduce heat, and allow to steam for about 5 minutes, until the egg is cooked. Remove from heat.
To serve, place 1 cup of cooked rice per bowl into 4 deep soup bowls, top each bowl with 1/4 of the chicken and egg mixture, and spoon about 1/2 cup of soup into each bowl.

Nutrition Facts : Calories 688.4 calories, Carbohydrate 97.9 g, Cholesterol 208.3 mg, Fat 14.6 g, Fiber 2.2 g, Protein 35.3 g, SaturatedFat 4.2 g, Sodium 1225.6 mg, Sugar 16.9 g

FRIED CHICKEN AND EGG RICE BOWL RECIPE BY TASTY

Fried Chicken And Egg Rice Bowl Recipe by Tasty image

Here's what you need: chicken breast, pepper, salt, flour, egg, panko breadcrumb, oil, onion, chicken stock, soy sauce, sake, mirin, sugar, eggs, rice, scallion, nori

Provided by Tasty

Categories Dinner

Yield 2 servings

Number Of Ingredients 17

Ingredients

1 chicken breast
pepper, to taste
salt, to taste
flour
1 egg
panko breadcrumb
oil, for deep-frying
½ cup onion, sliced
⅔ cup chicken stock
1 ½ tablespoons soy sauce
1 ½ tablespoons sake
1 ½ tablespoons mirin
½ tablespoon sugar
2 eggs, beaten
rice, cooked
scallion, chopped
nori, shredded

Steps:

First, salt and pepper the chicken breast, dredge in flour, then egg and coat in panko.
Deep-fry until chicken is done, brown and crispy. Slice and set aside.
In a small pan over medium heat, add onions, stock, soy sauce, sake, mirin, and sugar. Bring to a boil.
Add the sliced fried chicken, pour in the eggs around the chicken. Cover with a lid and cook until eggs are at your desired doneness.
Slide the egg and chicken over cooked rice, garnish with chopped scallions and shredded nori.
Nutrition Calories: 6078 Fat: 513 grams Carbs: 284 grams Fiber: 9 grams Sugars: 24 grams Protein: 96 grams
Enjoy!

Nutrition Facts : Calories 807 calories, Carbohydrate 39 grams, Fat 53 grams, Fiber 1 gram, Protein 36 grams, Sugar 10 grams

Tips:

For the best results, use day-old rice. Day-old rice is less sticky and will hold its shape better in the bowl.
If you don't have day-old rice, you can make fresh rice and spread it out on a baking sheet to cool and dry out slightly before using.
When frying the chicken, be sure to use a well-seasoned cast iron skillet. A well-seasoned cast iron skillet will help to prevent the chicken from sticking and will give it a nice crispy crust.
If you don't have a cast iron skillet, you can use a large non-stick skillet.
Be sure to season the chicken generously with salt and pepper before frying. This will help to give it flavor.
When adding the eggs to the skillet, be sure to stir them constantly. This will help to prevent them from scrambling.
Serve the chicken and egg rice bowl immediately, while the chicken is still hot and crispy.

Conclusion:

This chicken and egg rice bowl is a quick and easy meal that is perfect for busy weeknights. It is also a great way to use up leftover chicken and rice. The combination of crispy chicken, fluffy rice, and savory eggs is sure to please everyone at the table. So next time you are looking for a quick and easy meal, give this chicken and egg rice bowl a try.