Teriyaki Egg & Chicken Rice Bowl

The egg in this rice bowl can be cooked to your liking. I cook the egg last.

Total Time 30 minutes

4 servings

Ingredients 

• 1 ½ cups uncooked short grain rice

• 2 cups broccoli, cut into pieces

• 2 cups rotisserie chicken shredded

• ½ cup shredded carrot

• ½ cup low sodium soy sauce

• ¼ cup brown sugar

• ¼ cup fresh squeezed lemon juice

• 3 tablespoons mirin

• 1 teaspoon ginger, grated

• 1 clove garlic, minced

• 1 tablespoon honey

• ½ teaspoon red chili flakes

• 2 green onions, cut up with kitchen scissors or chopped

• ¼ teaspoon black pepper

• 3 teaspoons cornstarch dissolved in ¼ cups water

• 4 eggs, fried and cooked to your liking (I prefer them runny)

Instructions

1. Cook rice according to package directions. To make things easier, I threw my broccoli in with the rice and cooked at the same time. You can always steam your broccoli in a separate pan or even use leftover broccoli for this recipe.

2. Combine chicken and carrots in small bowl; set aside.

3. Combine soy sauce through cornstarch mixture in small saucepan. Cook over medium high heat, stirring for 5 minutes. Once thickened remove from heat and pour over chicken and carrot mixture; stir.

4. Cook eggs over medium heat sprayed with cooking spray. Fry for 5 minutes or until done to your liking.

5. Divide rice among 4 bowls: top with chicken mixture, broccoli and lastly the egg.