Got to Be NC
Recipe by: Lisa Prince

Asian Chicken and Egg Rice Bowl

Garnish with chives, serve with soy sauce, siracha, and additional green onions.

Servings: 2
Cook Time: Prep Time: 15 minutes; Total Time: 30 minutes
Meal Type: Entree
NC Ingredients: Egg, chicken, onion

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Ingredients

1
½ cups ready to serve chicken broth
1
Tbsp. sugar
1
Tbsp. soy sauce
1
skinless boneless chicken breast half (6 oz.), cut into ½ inch pieces
1/2
cup thinly sliced yellow onion
2
large dried shiitake mushrooms, softened, cut into thin strips (or any dried mushroom of your choice)
1/3
cup diagonally sliced green onions
3
eggs, lightly beaten
1
cup uncooked medium grain rice, cooked, hot (we used Jasmine)

Directions

Heat chicken broth, sugar and soy sauce in large nonstick skillet over medium-high heat to boiling.

Add chicken, yellow onion and mushrooms; bring to a boil. Reduce heat; simmer just until chicken is cooked through, 2 to 3 minutes. Add green onions.

Without stirring, slowly pour eggs over surface of broth, covering as much as possible. Cook the broth/egg mixture over low heat 1 ½ to 2 minutes. As outer edges of eggs begin to set, lift cooked portions to center of pan, keeping eggs in large soft curds as much as possible. Continue cooking, stirring just as needed, until no visible egg remains.

Ladle over rice in deep soup bowls.

 
As seen on wral.com's Local Dish Play WRAL video

Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.