This Japanese recipe makes a quick and easy meal, and it’s a great way to use leftover chicken. You can also choose whatever vegetables you like — the original recipe called for shiitake mushrooms, but I used peas instead.
Chicken & egg omelet on rice (Oyako Donburi)
By Jane and Michael’s Gourmet Extravaganza (Adapted from Japanese Cuisine for Everyone)
- 1/3 cup of teriyaki sauce
- 1/2 of a yellow onion, thinly sliced
- 1 chicken breast, cooked and thinly sliced
- 1/3 cup frozen peas
- 3 eggs
- 4 cups cooked rice
- 1 green onion, cut into thin strips
Heat a 10″ skillet over medium-high heat. Add the teriyaki sauce, and bring to a boil. Add the sliced onion (and thinly-sliced chicken, if uncooked) and simmer for 3-4 minutes or until onions are tender (and chicken is cooked). Add the peas (and chicken, if cooked) and simmer 2-3 minutes longer.
Beat the eggs together in a small bowl and pour over the teriyaki chicken mixture. Cover the skillet and and cook for a few minutes until the egg is set.
Serve the chicken & egg omelet over cooked rice and garnish with green onion. Enjoy!