FRIED CHICKEN AND EGG RICE BOWL RECIPE BY TASTY
Here's what you need: chicken breast, pepper, salt, flour, egg, panko breadcrumb, oil, onion, chicken stock, soy sauce, sake, mirin, sugar, eggs, rice, scallion, nori
Provided by Tasty
Categories Dinner
Yield 2 servings
Number Of Ingredients 17
Steps:
- First, salt and pepper the chicken breast, dredge in flour, then egg and coat in panko.
- Deep-fry until chicken is done, brown and crispy. Slice and set aside.
- In a small pan over medium heat, add onions, stock, soy sauce, sake, mirin, and sugar. Bring to a boil.
- Add the sliced fried chicken, pour in the eggs around the chicken. Cover with a lid and cook until eggs are at your desired doneness.
- Slide the egg and chicken over cooked rice, garnish with chopped scallions and shredded nori.
- Nutrition Calories: 6078 Fat: 513 grams Carbs: 284 grams Fiber: 9 grams Sugars: 24 grams Protein: 96 grams
- Enjoy!
Nutrition Facts : Calories 807 calories, Carbohydrate 39 grams, Fat 53 grams, Fiber 1 gram, Protein 36 grams, Sugar 10 grams
STIR-FRY RICE BOWL
Steps:
- In a large skillet, heat canola oil over medium-high heat. Add carrots, zucchini and mushrooms; cook and stir 3-5 minutes or until carrots are crisp-tender. Add bean sprouts, spinach, water, soy sauce and chili sauce; cook and stir just until spinach is wilted. Remove from heat; keep warm., Place 2-3 in. of water in a large skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, 1 at a time, into a small bowl; holding bowl close to surface of water, slip egg into water., Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, lift eggs out of water., Serve rice in bowls; top with vegetables. Drizzle with sesame oil. Top each serving with a poached egg.
Nutrition Facts : Calories 305 calories, Fat 11g fat (2g saturated fat), Cholesterol 186mg cholesterol, Sodium 364mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 4g fiber), Protein 12g protein. Diabetic Exchanges
FAST FRIED RICE BOWL
Think this Fast Fried Rice Bowl takes like a take-out favorite? Think again! This Healthy Living rice bowl recipe is actually made right at home in the microwave.
Provided by My Food and Family
Categories Home
Time 15m
Yield Makes 1 serving.
Number Of Ingredients 6
Steps:
- Mix rice, vegetables, water and egg in large microwaveable bowl; cover with vented plastic wrap.
- Microwave on HIGH 5 min. Let stand, covered, 5 min. Fluff with fork.
- Add dressing and soy sauce; mix lightly.
Nutrition Facts : Calories 360, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 185 mg, Sodium 1170 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 12 g
RICE BOWL RECIPES: MANGO AVOCADO RICE BOWL
These savory & sweet mango avocado ginger rice bowls are one of our favorite rice bowl recipes!
Provided by Phoebe Moore
Categories Main dish
Time 25m
Number Of Ingredients 18
Steps:
- Make the dressing: In a small bowl, whisk together the tamari, vinegar, lime juice, garlic, cane sugar, and sriracha.
- Bring a small pot of salted water to a boil and place a bowl of ice water nearby. Blanch the snap peas by placing them in the boiling water for 1½ minutes, then scoop them into the ice water to stop the cooking process. Once cooled, drain, pat dry, and chop.
- Assemble the bowls with the rice, shredded cabbage, carrot, cucumber, mango, black beans, pickled ginger, and basil. Top with the toasted peanuts, sesame seeds, and avocado, if using. Drizzle bowls with half the dressing and serve the rest on the side along with tamari and sriracha, if desired.
RICE BOWLS WITH FRIED EGGS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the broccoli in a large microwave-safe dish; add 2 tablespoons water, cover with plastic wrap and microwave until bright green, about 2 minutes. Drain and set aside.
- Heat 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the mushrooms in a single layer and cook, undisturbed, until browned around the edges, about 4 minutes. Stir in the broccoli. Cook, stirring occasionally, until the broccoli is warmed through, about 2 minutes. Add the scallions, edamame, water chestnuts, bean sprouts, snow peas, teriyaki sauce and Sriracha. Continue to cook, stirring, until warmed through, about 4 minutes.
- Divide the rice and vegetables among bowls. Wipe the skillet clean and heat the remaining 1 tablespoon vegetable oil over medium-high heat. Crack in the eggs and cook until the whites are set, about 2 minutes. Add a fried egg to each rice bowl; top with more Sriracha.
Nutrition Facts : Calories 480 calorie, Fat 15 grams, SaturatedFat 3 grams, Cholesterol 185 milligrams, Sodium 530 milligrams, Carbohydrate 63 grams, Fiber 12 grams, Protein 25 grams
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