For a simple yet satisfying dish that comes together in minutes, the Chicken Egg Rice Bowl is a perfect choice. This humble yet flavorful combination of tender chicken, softly cooked eggs, and steaming rice creates a comforting meal that’s both nourishing and delicious. Whether you need a quick lunch, a post-workout refuel, or a late-night comfort food fix, the Chicken Egg Rice Bowl delivers on taste and nutrition.
What makes the Chicken Egg Rice Bowl special is its versatility and balance. The savory chicken pairs perfectly with the rich, creamy eggs, while the rice soaks up all the delicious flavors. You can customize your Chicken Egg Rice Bowl with different sauces, vegetables, or cooking styles to suit your mood—from Japanese-inspired donburi to a quick Chinese-style stir-fry version.
The first time I made the Chicken Egg Rice Bowl, I was amazed at how such simple ingredients could create something so satisfying. The way the egg yolk blends with the rice and chicken creates a luxurious texture that feels like comfort in every bite. Now, I love making different variations of the Chicken Egg Rice Bowl depending on what ingredients I have on hand.
Now, I enjoy this Chicken Egg Rice Bowl as a quick weeknight dinner, a protein-packed lunch, or even a hearty breakfast. It’s become my go-to meal when I need something both comforting and nutritious—proof that great flavors don’t need to be complicated.
Table of Contents
Why You’ll Love Chicken Egg Rice Bowl
- Quick & Easy – Ready in 15 minutes with minimal ingredients
- Balanced Nutrition – Complete protein from chicken and eggs with energy from rice
- Customizable – Adapt with different seasonings, vegetables or cooking methods
- Comfort Food – Warm, satisfying and nostalgic flavors
- Budget-Friendly – Made with affordable pantry staples
Nutritional Benefits
- High-Quality Protein – Chicken and eggs provide all essential amino acids
- Energy Sustaining – Rice offers complex carbohydrates for lasting fuel
- Rich in Nutrients – Contains iron, B vitamins, and selenium
- Easy Digestion – Simple ingredients make it gentle on the stomach
- Portion Control – Easy to adjust serving sizes as needed
Perfect Occasions to Enjoy
- Busy Weeknight Dinner – When you need something fast and filling
- Post-Workout Meal – Great for muscle recovery
- Comfort Food Craving – When you want something warm and satisfying
- Meal Prep Option – Components can be prepared in advance
- Late-Night Snack – More substantial than typical midnight munchies
Chef’s Notes: Chicken Egg Rice Bowl
• Rice Quality – Use freshly cooked, warm short-grain rice for the best texture. Cold rice won’t absorb the sauce as well. Rinse rice until water runs clear to remove excess starch.
• Chicken Prep – Cut thighs into even 1-inch pieces for uniform cooking. Marinating in sake tenderizes the meat—don’t skip this step!
• Egg Technique – “Tear” eggs gently with chopsticks for marbled curds. For ultra-silky eggs, strain them before adding to the pan.
• Broth Balance – Taste the seasoning mix before adding to the pan. Adjust sugar/mirin for sweetness or soy sauce for saltiness as needed.
• Low-and-Slow Simmer – Cook chicken and onions on medium-low to prevent tough meat. The sauce should bubble gently, not boil aggressively.
• Layering Eggs – Add eggs in two stages: first for set whites, second for runny yolks. Covering the pan traps steam for custardy texture.
• Garnish Freshness – Add mitsuba/scallions last to preserve their color and aroma. A sprinkle of shichimi togarashi adds subtle heat.
• Vegetarian Twist – Swap chicken for firm tofu or mushrooms, and use kombu dashi for a plant-based version.
• Leftover Tip – Reheat gently with a splash of water to revive the sauce. Avoid microwaving at high power (eggs can rubberize).
• Kid-Friendly – Omit shichimi togarashi and reduce soy sauce by 1 Tbsp for milder flavors. Cut chicken into smaller bites.
Chicken Egg Rice Bowl
4
servings15
minutes10
minutes540
kcal25
minutesGet ready to dive into this mouthwatering chicken and egg rice bowl that’s a flavor bomb! Inspired by the heartwarming taste of home-cooked Japanese soul food, this one-pot wonder combines tender chicken, sweet onion, and silky eggs in a savory umami broth, all spooned over fluffy steamed rice. It’s a quick, fuss-free recipe perfect for busy weeknights or cozy weekends. Under 30 minutes from stove to table, you’ll feel like a pro in the kitchen with minimal effort. Gather your ingredients, and let’s whip up this irresistible dish that will have everyone asking for seconds—quick, simple, and 100% comforting!
Ingredients
- Base Rice
3 cups short-grain rice freshly steamed and fluffed
- Protein Eggs
20 oz boneless, skinless chicken thighs trimmed and cut into 1 pieces, marinated in 2 Tbsp sake for 5 minutes
6 large pasture-raised eggs brought to room temperature and gently torn for marbling
- Seasoning Blend
1 cup awase dashi stock homemade or from granules
4 Tbsp low-sodium soy sauce
4 Tbsp sweet mirin
4 tsp granulated sugar
- Garnish
mitsuba Japanese parsley, coarsely chopped
2 scallions sliced thinly on the bias
Shichimi togarashi and sansho pepper for optional finishing touches
- Alternative Ingredients
Awase dashi stock → vegetable broth or mushroom consommé for vegetarian version
Low-sodium soy sauce → tamari or coconut aminos for gluten-free option
Mirin → sweet rice wine vinegar plus 1 tsp sugar or dry sherry
Sake → dry sherry or omit adding 1 tsp rice vinegar if desired
Chicken thighs → firm tofu or tempeh for vegetarian swap
Eggs → JUST Egg or chickpea flour mixture for vegan alternative
Short-grain rice → jasmine rice brown rice, or cooked quinoa
Mitsuba → flat-leaf parsley cilantro, or green shiso leaves
Shichimi togarashi → crushed red pepper flakes
Sansho pepper → freshly ground black pepper or Szechuan peppercorn blend
Directions
- Rice Preparation – Rinse 1½ cups uncooked short-grain rice under cold water until the runoff is clear, then drain and cook in a rice cooker or pot with 1¾ cups water. This soaking and gentle simmering (15–20 minutes) produce perfectly tender, sticky grains. Once done, let it rest covered for 10 minutes so the moisture redistributes.
- Chicken Marination – Place the cut chicken pieces in a bowl, drizzle with 2 Tbsp sake, and toss to coat. Let them sit for about 5 minutes; this tenderizes the meat and imparts subtle aroma. Optionally, skip this step if you prefer a stronger soy flavor later.
- Seasoning Assembly – In a separate mixing bowl, whisk together 1 cup dashi, 4 Tbsp soy sauce, 4 Tbsp mirin, and 4 tsp sugar until the sugar fully dissolves (about 1 minute). A well-balanced liquid ensures even sweetness and umami in every bite. Set aside within easy reach of your cooking station.
- Aromatic Preparation – Trim and halve a medium onion, then slice into 1/4″ crescents. Chop mitsuba and scallions separately and keep them on a small plate. These fresh herbs are added at the last moment to preserve their bright green color and fragrance.
- Sauté Simmer – Heat a 10″ nonstick pan over medium heat, arrange the onion slices in a uniform layer, and pour the seasoning mixture until it just covers the onions. Bring to a gentle simmer in 2–3 minutes, then nestle the chicken pieces on top. Reduce heat to medium-low and cook, uncovered, for about 5 minutes, flipping each piece halfway so the sauce reduces and intensifies in flavor.
- First Egg Addition – Increase heat to medium to maintain a low simmer. Drizzle two-thirds of the lightly separated eggs in a circular motion over the chicken and onion, avoiding edges. Cover loosely or watch carefully for 1–2 minutes until the egg whites start setting but the yolks remain runny.
- Final Egg Herbs – Gently pour in the remaining egg mixture, focusing on areas that need more yolk. Scatter the chopped mitsuba and scallions on top. Cover and cook on low for another 30 seconds to 1 minute, based on how runny you like your eggs. This two-stage technique locks in a glossy, custardy texture.
- Assembly Serve – Divide the warm rice among four shallow bowls. Using a spatula, slide the chicken and egg mixture directly onto each rice mound, letting excess pan juices drizzle over. Sprinkle with shichimi togarashi and sansho pepper if you like heat and aroma. Serve immediately while steaming.
Equipment
- chef’s knife
- cutting board
- nonstick pan
- rice cooker
- Mixing bowls
- measuring cups and spoons
Notes
- • For extra depth, swap half the dashi for low-sodium chicken broth.
• Serve alongside simple cucumber sunomono or pickled ginger to cut richness.
• Add sliced shiitake mushrooms or spinach in Step 5 for more veggies.
• Use a well-seasoned carbon steel or nonstick pan to prevent sticking when cooking eggs.
• Leftovers keep up to 3 days in the fridge; reheat gently to preserve egg texture.
Nutrition Facts
- Calories: 540kcal
- Fat: 13g
- Saturated Fat: 4g
- Trans Fat: 0.1g
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 5g
- Cholesterol: 400mg
- Sodium: 1200mg
- Potassium: 600mg
- Carbohydrates: 50g
- Fiber: 2g
- Sugar: 11g
- Protein: 40g
- Vitamin A: 450IU
- Vitamin C: 5mg
- Calcium: 70mg
- Iron: 5mg
FAQs: Chicken Egg Rice Bowl
Can I use chicken breast instead of thighs?
Yes, but thighs stay juicier. If using breast, reduce cooking time by 1–2 minutes to avoid dryness.
What if I don’t have mirin or sake?
Sub mirin with 1 Tbsp sugar + 3 Tbsp rice vinegar. For sake, use dry sherry or omit (add 1 tsp vinegar for brightness).
How do I prevent overcooking the eggs?
Remove the pan from heat when eggs are just set (they’ll keep cooking off the stove). Aim for a custardy, not solid, texture.
Can I make this ahead?
Best served fresh, but you can prep the sauce and chop veggies ahead. Cook eggs/chicken just before serving.
Is there a gluten-free version?
Use tamari or coconut aminos instead of soy sauce, and ensure dashi is GF (check for barley in granules).
Why is my sauce too watery?
Simmer uncovered to reduce, or add 1 tsp cornstarch slurry (if needed). Use less broth next time.
Can I freeze leftovers?
Not recommended—the eggs and rice texture suffer. Store refrigerated for up to 2 days max.
What rice alternatives work?
Jasmine or brown rice are fine, but short-grain’s stickiness best soaks up the sauce.
How can I add more veggies?
Stir in spinach, shiitake mushrooms, or grated carrot with the onions in Step 5.
What’s a substitute for mitsuba?
Flat-leaf parsley, cilantro, or arugula add a similar fresh, peppery note.
More Gyudon Recipes You Might Like
Ginger Pork Rice Bowl
Cooks in 35 minutesDifficulty: EasyHey home cooks, get ready to dazzle your taste buds with this vibrant Ginger Pork Rice Bowl! Bursting with tender pork cubes, fresh veggies, and a zingy garlic-ginger punch, it’s your new go-to meal. Inspired by top chefs’ love for balance and simplicity, this recipe turns pantry staples into a restaurant-worthy dish in under 35 minutes. Perfect for busy weeknights or laid-back weekends, customize it with your favorite add-ins and watch the flavors sing!
Gyudon Beef Recipe (Japanese Rice Bowl)
Cooks in 25 minutesDifficulty: EasyDive into the comforting flavors of Japan with this Japanese Rice Bowl with Gyudon Beef! Thinly sliced beef and tender onions are simmered in a savory-sweet sauce, creating a dish that’s both simple and delicious. Perfect for a busy weeknight, this recipe is a staple in Japanese cuisine and will quickly become a favorite in your home. Ready in just 20 minutes, it’s the ultimate quick meal!
Japanese Chicken Rice Bowl
Cooks in 40 minutesDifficulty: EasyTransport your taste buds to Japan with this irresistibly simple chicken rice bowl. Infused with a savory dashi broth, tender chicken, and a silky egg custard, every bite sings with balanced umami and comforting warmth. This quick yet elegant dish is perfect for weekday dinners and will elevate your home cooking with its authentic flavor flair. Whether you’re a busy professional or a home chef looking for a delicious meal, this recipe brings a touch of culinary artistry to your table.
