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[Tritty]

OYAKODON - Chicken and egg rice bowl.
Prep Time 15min
Cook Time 25min
Ready in 40min
Servings 2

INGREDIENTS
1cup short grain white ride
2 cups water

1cup chicken stock
1/4cup soy sauce
2 tblspn brown sugar

1/2 onion, thinly sliced
1/2 cup shiitake mushrooms thinly sliced - any mushrooms will do if you dont have shiitake.
1 skinless/boneless chicken breast cut into strips.
4 green onions cut into 1" pieces
2 eggs lightly beaten
6 snow peas thinly sliced

METHOD

Bring the ride and water to the boil in a saucepan, reduce heat to medium/low, cover and simmer until rice is tender and the liquid has been absorbed - 20-25mins

Bring the chicken stock to the boil in a saucepan. (I used 1 chicken stock cube, put half into the 1 cup pf water for the stock for the sauce and the other half I put into the cooking rice for a bit of extra zing.) stir in the spy sauce and the brown sugar until the sugar is disolved. reduce heat to low/off. keep warm.

Heat several tablespoons of the chicken sauce ^ into a frypan (skillet) over medium heat cook and stir the onions and shiitake mushrooms in the sauce until the onion is softened, about 3 mins. Add chicken, green onions, and a few more tablespoons of sauce, cntinue cooking until chicken is no longer pink in the centre, about 5 mins. Spread the mixture evenly over the pan and pour the beaten egg over the top, reduce heat to medium/low and add snow peas to the top. Cook and stir until the egg has firmed and is no longer runny. about 3 mins.

Divide the rice between two bowls and spoon the egg/chicken mixture evenly ontop. Pour Chicken/sy sauce over the top to serve.

Video Link for more help - http://www.youtube.com/watch?v=QMJY29QMewQ