1 cup Japanese rice
1/3 cup chicken stock
1 tsp white sugar
1 tbsp soy sauce
2 tbsp vegetable oil
½ onion, sliced
200g (7 oz) chicken thighs, thinly sliced
3 eggs, lightly whisked
¼ cup finely sliced spring onion (scallions)
shichimi togarashi* or chilli flakes to serve (optional)
Cook rice according to packet instructions. Keep warm and just before serving, divide rice among 2 serving bowls.
In a small bowl, combine the chicken stock, sugar and soy sauce.
In a small frying pan, heat half of the vegetable oil over medium-high heat. Add half the onions and stir-fry for 2 minutes. Add half the chicken and stir-fry for 3-4 minutes or until just cooked. Pour half of the chicken stock mixture into the pan and simmer for about a minute. Drizzle half the eggs over the contents of the pan. Cook for about 2 minutes or until the egg is just set.
Remove pan from heat and slide the contents onto a bowl of rice. Repeat with the remaining ingredients. Sprinkle with spring onion and shichimi togarashi.
- Shichimi togarashi is a Japanese chilli spice blend and can be found in the Asian aisle of some supermarkets, online or from an Asian grocery store.