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Scrumptious Chicken Egg Rice Bowl Recipe
Ash Tyrrell

Scrumptious Chicken Egg Rice Bowl Recipe

When I first made this chicken egg rice bowl, I wasn’t expecting it to turn out so good. But honestly, it felt like something I could have ordered at a restaurant.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked rice – freshly made or day-old rice works best; avoid mushy rice for better texture.
  • 2 chicken thighs or 1 large chicken breast diced – thighs stay juicier, but breast works fine if that’s what you have.
  • 2 eggs – whisked until frothy for fluffy scrambled eggs.
  • 2 tablespoons soy sauce – adds deep savory flavor.
  • 1 teaspoon sesame oil – a little goes a long way for nutty aroma.
  • 2 garlic cloves minced – fresh garlic brings stronger flavor than pre-minced.
  • 1 teaspoon minced fresh ginger – gives a nice spicy kick and freshness.
  • 1 carrot julienned – sweet crunch and color.
  • 1 bell pepper sliced – adds brightness and crisp texture.
  • 2 green onions chopped – for garnish and a fresh bite.
  • Salt and pepper – season lightly to balance flavors.

Method
 

  1. Cook the rice first, either on the stove or in a rice cooker. While it steams, dice your chicken, whisk the eggs, and slice the veggies. Having everything ready before cooking makes the process much smoother.
  2. In a bowl, mix diced chicken with soy sauce, sesame oil, garlic, and ginger. Let it sit for 10–15 minutes so the flavors soak in. Even a short marinade gives the chicken a rich taste.
  3. Heat oil in a skillet over medium-high heat. Add the marinated chicken and cook until golden and fully cooked. Remove it, then add carrots and bell peppers to the same skillet. Stir-fry until tender-crisp, then return the chicken and mix everything well.
  4. Lower the heat and pour in the whisked eggs. Cook gently while stirring until soft and creamy. Don’t let them overcook, or they’ll turn rubbery.
  5. Add cooked rice into the skillet and toss it with chicken and veggies. Top with the scrambled eggs, sprinkle green onions, and add sesame seeds for a nice finish. Serve hot and enjoy!

Notes

  • I pat the chicken dry before marinating—it helps get a good sear.
  • Leftover rice works better than fresh; it stays firm when stir-fried.
  • I always keep the scrambled eggs slightly creamy instead of overcooked.
  • Fresh garlic and ginger give way more flavor than bottled versions.