Fusion
Oyakodon (Chicken & Egg Rice Bowl)
Japanese chicken and egg simmered in sweet dashi-soy and slid over hot rice — pure comfort in 15 minutes.
About this recipe
Oyakodon (Chicken & Egg Rice Bowl) is a fusion lunch for 2 that is a fast, high-heat stir-fry — have everything chopped before the wok gets hot. It’s built around chicken and egg, and it takes around 15 min start to finish. We sized it for a small household and ranked it on OneToCook by how much of it you already have in the fridge.
Good to know
* Dietary flags are derived from the listed ingredients — always check labels and your own needs for allergens.
Ingredients
- 200g, sliced chicken thigh
- 3, lightly beaten egg
- 1/2, sliced onion
- 2 tbsp light soy sauce
- 1 tsp sugar
- 100ml stock
- 1 stalk spring onion
- 2 bowls, cooked rice
- 1 tbsp mirin buy
Equipment
Method
- 1
SimmerSimmer.Cook in liquid with gentle bubbling, just below a boil.Glossary → onion in the stock, soy, mirin and sugar in a small pan, 2 min.
~3 min
- 2
Add the chicken and cook through, 6 min.
~6 min
- 3
Pour the beaten egg over in a spiral; cover and cook until just set but still soft, 2 min.
~3 min
- 4
Slide over rice and scatter spring onion.
~1 min
Smart swaps
Out of something? Try one of these.
- Chicken thigh
- chicken breast (cook a touch less so it stays juicy), or firm tofu.
- Soy sauce
- tamari (gluten-free) or, in a pinch, a mix of Worcestershire sauce and water.
- Mirin
- a little sugar dissolved in rice vinegar, or dry sherry + a pinch of sugar.
- Spring onion
- thinly sliced onion or chives for the finish.
Cook's notes
- Dice the onion before anything heats up so it’s ready when the pan is — a even dice cooks evenly. How to dice an onion →
- Keep the white and green parts separate — whites go in early with the aromatics, greens at the end. How to chop spring onions →
- Slice chicken thinly across the grain — it cooks faster and stays tender. How to slice chicken thinly →
- Rinse the rice until the water runs (mostly) clear for fluffier, less gummy grains. How to wash & cook rice →
- Do your chopping first (mise en place). With everything prepped, the actual cooking here is only about 15 min.
Storage & leftovers
Cooked rice needs care: cool it quickly (within an hour), refrigerate in a covered container, and eat within a day — reheating it until piping hot all the way through. Don’t leave cooked rice at room temperature.
Frequently asked
How long does Oyakodon (Chicken & Egg Rice Bowl) take to make? +
Around 15 min from start to finish, almost all of it hands-on.
How many people does this recipe serve? +
As written it serves 2. To cook for 4, roughly multiply the ingredients — but cook in batches if the pan gets crowded, so things sear instead of steaming.
What equipment do I need? +
You’ll want: induction hob, frying pan / wok. OneToCook only suggests recipes that fit the equipment you tell it you have, so you can filter these out if your kitchen is more minimal.
What can I use if I'm missing an ingredient? +
Common swaps for this dish: Chicken thigh → chicken breast (cook a touch less so it stays juicy), or firm tofu; Soy sauce → tamari (gluten-free) or, in a pinch, a mix of Worcestershire sauce and water; Mirin → a little sugar dissolved in rice vinegar, or dry sherry + a pinch of sugar. See the full list of smart swaps above.
Can I make Oyakodon (Chicken & Egg Rice Bowl) ahead of time? +
Cooked rice needs care: cool it quickly (within an hour), refrigerate in a covered container, and eat within a day — reheating it until piping hot all the way through. Don’t leave cooked rice at room temperature.
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