CHICKEN TERIYAKI FRIED RICE RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, teriyaki sauce, oil, onion, garlic, carrot, broccoli floret, eggs, brown rice, soy sauce, sesame oil, pepper
Provided by Claire Nolan
Categories Sides
Time 1h35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Marinate the chicken in teriyaki sauce in the refrigerator for at least an hour.
- In a wok or deep skillet, add the chicken in the teriyaki marinade and cook thoroughly over high heat. Set aside.
- In the same pan, add the oil and cook onions, garlic, and carrots until onions are translucent.
- Add broccoli and cook an additional 3-4 minutes. Push all of the cooked vegetables to the side of the pan.
- Beat the eggs and pour into the cleared half of the pan. Scramble the eggs and mix with the rest of the vegetables.
- Add rice, cooked chicken, soy sauce, sesame oil, and pepper. Mix well and let the rice cook until slightly crispy.
- Enjoy!
Nutrition Facts : Calories 987 calories, Carbohydrate 154 grams, Fat 18 grams, Fiber 8 grams, Protein 49 grams, Sugar 12 grams
CHINESE CHICKEN FRIED RICE RECIPE BY TASTY
This homemade version of the take-out classic is made with just seven ingredients and all in one pan. It comes together in no time at all, is super flexible, and 100% budget-friendly. Don't like chicken? Just swap it out for your favorite protein and create the fried rice of your dreams. With a recipe this easy, who needs take-out?
Provided by Evelyn Liu
Categories Sides
Time 35m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Heat a wok over medium-high heat for 5 minutes. Add the oil then stir in eggs and fry until just cooked. Once cooked, remove eggs from the wok and set aside.
- Heat up the wok until smoking hot and pour in the oil.
- Add the chicken breast and fry until they are just cooked.
- Add the rice and keep frying until they turn slightly brown.
- Add the vegetables and fry everything together until they are thoroughly cooked.
- Pour in the soy sauce and stir.
- Add the cooked eggs back in and toss them around until they break into pieces.
- Add in the spring onions and serve.
- Enjoy!
Nutrition Facts : Calories 1021 calories, Carbohydrate 38 grams, Fat 69 grams, Fiber 2 grams, Protein 56 grams, Sugar 2 grams
OYAKODON (JAPANESE CHICKEN AND EGG RICE BOWL)
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
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
CHICKEN FRIED RICE RECIPE BY TASTY
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
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
STIR-FRY RICE BOWL
Steps:
- In a large skillet, heat canola oil over medium-high heat. Add carrots, zucchini and mushrooms; cook and stir 3-5 minutes or until carrots are crisp-tender. Add bean sprouts, spinach, water, soy sauce and chili sauce; cook and stir just until spinach is wilted. Remove from heat; keep warm., Place 2-3 in. of water in a large skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, 1 at a time, into a small bowl; holding bowl close to surface of water, slip egg into water., Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, lift eggs out of water., Serve rice in bowls; top with vegetables. Drizzle with sesame oil. Top each serving with a poached egg.
Nutrition Facts : Calories 305 calories, Fat 11g fat (2g saturated fat), Cholesterol 186mg cholesterol, Sodium 364mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 4g fiber), Protein 12g protein. Diabetic Exchanges
BACON AND EGG FRIED RICE RECIPE BY TASTY
Here's what you need: large eggs, bacon, medium onion, vegetable oil, rice, salt, black pepper, sugar, soy sauce, green onion
Provided by Tasty
Categories Sides
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Beat three eggs in an empty bowl and add a bit of salt until well-combined.
- Cut bacon into 1-inch (2 ½ cm) pieces and finely dice the onion.
- Heat oil in either a wok or nonstick frying pan over medium heat and add beaten eggs. Gently scramble the eggs; when they are almost done, remove from wok and set aside.
- Add bacon to the wok and allow it to render down and become crisp. Once the bacon is done, take it out of the wok and set aside, along with the scrambled eggs.
- Add the diced onion to the wok and stir-fry until translucent. Then add the cooked rice, make sure the rice is fluffed and cooled, and stir-fry for 2 to 5 minutes. Use spatula to break up any clumps.
- Add the salt, pepper, sugar, and soy sauce. Stir for another minute or so.
- Once there is steam coming off the rice and it is completely heated through, add scrambled eggs and cooked bacon.
- Sprinkle with green onion, as desired.
- Enjoy!
Nutrition Facts : Calories 736 calories, Carbohydrate 82 grams, Fat 28 grams, Fiber 2 grams, Protein 33 grams, Sugar 3 grams
RICE BOWLS WITH FRIED EGGS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the broccoli in a large microwave-safe dish; add 2 tablespoons water, cover with plastic wrap and microwave until bright green, about 2 minutes. Drain and set aside.
- Heat 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the mushrooms in a single layer and cook, undisturbed, until browned around the edges, about 4 minutes. Stir in the broccoli. Cook, stirring occasionally, until the broccoli is warmed through, about 2 minutes. Add the scallions, edamame, water chestnuts, bean sprouts, snow peas, teriyaki sauce and Sriracha. Continue to cook, stirring, until warmed through, about 4 minutes.
- Divide the rice and vegetables among bowls. Wipe the skillet clean and heat the remaining 1 tablespoon vegetable oil over medium-high heat. Crack in the eggs and cook until the whites are set, about 2 minutes. Add a fried egg to each rice bowl; top with more Sriracha.
Nutrition Facts : Calories 480 calorie, Fat 15 grams, SaturatedFat 3 grams, Cholesterol 185 milligrams, Sodium 530 milligrams, Carbohydrate 63 grams, Fiber 12 grams, Protein 25 grams
FRIED CHICKEN AND EGG RICE BOWL RECIPE BY TASTY
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
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
KOREAN CHICKEN BOWLS
Juicy, flavorful Korean chicken bowls made with the easiest marinade ever! Serve with your choice of grain/rice and desired toppings!
Provided by Chungah Rhee
Categories asian inspired
Yield 4 servings
Number Of Ingredients 21
Steps:
- FOR THE CHICKEN: In a medium bowl, combine pear, soy sauce, cilantro, gochujang, sesame oil, brown sugar, ginger and garlic. In a gallon size Ziploc bag, combine soy sauce mixture and chicken; marinate for at least 2 hours to overnight, turning the bag occasionally. Preheat grill to medium heat. Drain the chicken from the marinade; brush with canola oil. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes. FOR THE KIMCHI: Heat sesame oil in small skillet over medium high heat. Add kimchi and sugar, and cook, stirring constantly, until caramelized and heated through, about 3-5 minutes; set aside. FOR THE BOWLS: Cook jasmine rice according to package instructions. Divide rice into bowls. Top with chicken, kimchi, cabbage, carrots, avocado, cilantro and eggs, garnished with green onions and sesame seeds, if desired.
CHINESE CHICKEN FRIED RICE II
Chicken, rice, soy sauce and shredded egg stir fried together. This is a very simple recipe. It is easy, but tasty! Note: Never use rice that you have just cooked.
Provided by LISA TOURVILLE
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- In a small bowl, beat egg with water. Melt butter in a large skillet over medium low heat. Add egg and leave flat for 1 to 2 minutes. Remove from skillet and cut into shreds.
- Heat oil in same skillet; add onion and saute until soft. Then add rice, soy sauce, pepper and chicken. Stir fry together for about 5 minutes, then stir in egg. Serve hot.
Nutrition Facts : Calories 254.9 calories, Carbohydrate 25.9 g, Cholesterol 83.2 mg, Fat 10.2 g, Fiber 1 g, Protein 14.1 g, SaturatedFat 3.4 g, Sodium 515.6 mg, Sugar 1.4 g
More about "fried chicken and egg rice bowl recipe by tasty"
CHICKEN AND EGG FRIED RICE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Cuisine Chinese RecipesTotal Time 30 minsCategory Rice RecipesCalories 505 per serving
- Cook the rice according to the pack instructions until al dente (10-15 minutes). Drain, rinse to cool, then tip onto kitchen paper and pat dry. Meanwhile, cut the skin and bone from the chicken (and discard), then slice the meat. Slice the onions, crush the garlic and lightly beat the eggs.
- Heat the oil in a wok or big frying pan, then stir-fry the chicken over a high heat for 3-4 minutes until just browned. Add the onions and garlic, then reduce the heat to low-medium. Cook, stirring, for 5-6 minutes, then add the eggs. Leave for a few seconds to set a little, then stir with a spatula to break up the egg.
- Add the rice and stir-fry over a high heat for 5 minutes or until the rice is piping hot, the chicken is cooked and everything is lightly browned. Stir in the soy sauce, vinegar and fish sauce, then check the seasoning. Divide among bowls and serve straightaway, topped with leaves picked from the coriander.
FRIED CHICKEN RICE BOWL WITH EGG RECIPE - JEANNIE CHEN ...
From foodandwine.com
Servings 4Total Time 1 hr
- Put the rice in a medium saucepan and rinse under cold running water, rubbing the rice with your fingers until the water runs clear. Transfer the rice to a colander and let drain for 30 minutes.
- In the saucepan, cover the rice with the water, then cover the saucepan and bring the rice to a simmer over high heat. Reduce the heat to low and cook for 15 minutes. Remove the rice from the heat and let it steam for 5 minutes, until tender. Stir the rice gently with a fork to separate the grains, then cover the saucepan and keep the rice warm until serving.
- Meanwhile, in a medium bowl, combine 3 tablespoons of the soy sauce with 1 tablespoon of the mirin, 1 tablespoon of the sake and the ginger. Add the chicken to the bowl, stir to coat and let marinate for 15 minutes.
- In a large nonstick skillet, heat the vegetable oil. Coat the chicken slices lightly with the flour and add to the skillet in a single layer. Stir-fry the chicken over moderately high heat until golden brown, about 4 minutes. Transfer the chicken to a plate and keep warm. Wipe out the skillet.
EASY CHICKEN FRIED RICE RECIPE - BOWL ME OVER
From bowl-me-over.com
5/5 (5)Total Time 25 minsCategory Vegetables And Side DishesCalories 395 per serving
- The key to cooking fried rice (or any food that's cooked quickly over high heat) is to have all of the ingredients already prepped before you begin cooking.
- Start by shredding the chicken. Remove it from the bone and shred it finely. Put it in a bowl and pour the teriyaki sauce over it. Return it to the refrigerator and allow it to marinate.
- Peel the carrots and dice them, about the same size as the frozen peas. Mince the garlic finely.
- Using a wok over high heat start by sautéing the carrots using the canola oil. It won't take long - 2-3 minutes. Keep stirring continuously as your wok will be very hot. Add in the minced garlic and ginger and continue to sauté - do not stop stirring. Add in the rice almost immediately after adding the garlic and stir fry, mixing well.
FRIED CHICKEN AND EGG RICE BOWL RECIPE - RECIPES.NET
From recipes.net
Cuisine JapaneseCategory FriedServings 2Total Time 30 mins
- In a small pan over medium heat, add the 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 the eggs are at the desired doneness.
DELICIOUS "KARAAGE DON" JAPANESE FRIED CHICKEN DONBURI ...
From sudachirecipes.com
Category MeatTotal Time 48 mins
FRIED CHICKEN WITH EGG RICE BOWL RECIPE | ABIDA BALOCH ...
From masala.tv
Servings 6Estimated Reading Time 2 minsCategory Abida BalochTotal Time 50 mins
CHICKEN EGG FRIED RICE RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
4.7/5 Total Time 10 minsServings 2
PROPER TASTY - FRIED CHICKEN AND EGG RICE BOWL | FACEBOOK
CHICKEN KATSUDON SAUCE
From nexuspharma.net
FRIED CHICKEN AND EGG RICE BOWL RECIPE BY TASTY
From pinterest.com
TASTY CHINESE CHICKEN FRIED RICE RECIPES
From tfrecipes.com
FRIED CHICKEN AND EGG RICE BOWL RECIPE BY TASTY
From tfrecipes.com
SIMPLE CHICKEN FRIED RICE EASY - ALL INFORMATION ABOUT ...
From therecipes.info
FRIED CHICKEN AND EGG RICE BOWL BY TASY | CONNIE'S CREATIONS
From stitchingirlblog.wordpress.com
HOW TO MAKE FRIED CHICKEN AND EGG RICE BOWL - YOUTUBE
From youtube.com
FRIED CHICKEN AND EGG RICE BOWL RECIPE BY TASTY - PINTEREST
From pinterest.com
TASTY - FRIED CHICKEN AND EGG RICE BOWL FULL RECIPE:...
HEALTHY FRIED RICE BOWL - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love