Old School Chicken and Egg Rice Bowl Recipe

This chicken and egg rice bowl is one of those simple dishes that feels deeply comforting without trying too hard. It’s warm, savory, and satisfying, the kind of meal that comes together quickly but still feels complete.

Tender shredded chicken, fluffy rice, and softly cooked eggs are brought together with soy sauce for a familiar, soothing flavor.

Served hot and steaming, this dish is perfect when you want something filling, cozy, and uncomplicated.

Behind the Recipe

I love recipes like this because they rely on timing and balance rather than complexity. Cooking the eggs directly into the hot rice creates a soft, slightly creamy texture that coats every grain without turning it into a scramble.

Recipe Origin or Trivia

This style of rice bowl reflects everyday home cooking found across many Asian kitchens. Mixing eggs into hot rice is a practical technique that creates richness without needing added sauces or dairy.

While it isn’t a traditional named dish, it represents comfort food at its most basic, simple ingredients combined thoughtfully to create warmth and nourishment.

Why You’ll Love This Recipe

• Simple pantry ingredients
• Quick cooking process
• Warm, savory, and comforting
• High in protein
• Easy to digest and filling
• Great for busy days
• Minimal cleanup required

Chef’s Pro Tips for Perfect Results

• Use freshly cooked, hot rice so the eggs set gently when stirred in
• Keep the heat low when adding eggs to avoid scrambling them too quickly
• Stir slowly for a soft, cohesive texture
• Warm the chicken before mixing it into the rice
• Taste before serving and adjust soy sauce if needed

Kitchen Tools You’ll Need

1. Large pot or rice cooker
2. Frying pan or skillet
3. Whisk or fork
4. Cooking spoon

Ingredients in This Recipe

Ingredients in This Recipe

1. White Rice (2 cups, rinsed): Forms the base of the bowl
2. Water (1 cup): For cooking the rice
3. Cooked Chicken (2 cups, shredded): Adds protein and heartiness
4. Soy Sauce (3 tablespoons): Savory seasoning that ties everything together
5. Eggs (4, lightly beaten): Create a soft, creamy texture
6. Oil (1 tablespoon): Used for warming the chicken and eggs
7. Green Onions (optional): Light garnish for freshness

Ingredient Substitutions

1. Leftover rotisserie chicken works well
2. Tamari can replace soy sauce for a gluten-free option
3. Brown rice can be used, but texture will be firmer
4. Egg quantity can be reduced for a lighter bowl

Method

1. Cook the rice by combining the rinsed rice and water in a pot or rice cooker. Cook until tender and fluffy, then set aside while still hot.
2. Heat a frying pan over medium heat and add the oil. Add the shredded chicken and stir-fry for 2–3 minutes until warmed through.
3. Pour in the soy sauce and cook for 1 minute, coating the chicken evenly. Remove from heat and set aside.
4. Create a small well in the center of the hot rice. Pour the beaten eggs into the well and gently stir them into the rice. Let cook for 1–2 minutes, stirring slowly, until the eggs are softly set.
5. Add the warm chicken to the rice and egg mixture. Stir gently until everything is evenly combined and heated through.
6. Transfer to serving bowls, garnish with green onions if desired, and serve immediately.

Ingredient Spotlight

Ingredient Spotlight

Eggs:
Stirred gently into hot rice, eggs cook softly and bind the grains together, creating a comforting, cohesive texture without scrambling.

Soy Sauce:
Adds salt and umami, seasoning both the chicken and rice evenly without overpowering the dish.

Old School Chicken and Egg Rice Bowl

This dish features steamed rice mixed with soy sauce and tender pieces of chicken, topped with softly cooked eggs. The eggs are gently stirred into the hot rice, creating a cohesive, savory mixture with a slightly creamy texture and bits of shredded chicken visible throughout, served hot and steaming.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Main Course

Cuisine: Japanese

Calories: 430

Ingredients Equipment Method

Ingredients

  

• 2 cups white rice rinsed
• 1 cup water
• 3 tablespoons soy sauce
• 2 cups cooked chicken, shredded preferably poached or roasted
• 4 eggs beaten lightly
• 1 tablespoon oil for cooking eggs
• optional green onions chopped, for garnish

Equipment

• Large Pot or Rice Cooker
• Frying pan or skillet
• Whisk or Fork
• Cooking spoon

Method

 

1. Cook the rice: In a large pot or rice cooker, combine rinsed rice with water and cook until fluffy and tender, about 15 minutes. Fluff with a fork and set aside.
   2 cups white rice
2. Heat a frying pan over medium heat, add shredded chicken, and stir-fry for 2-3 minutes until warmed through. Pour in soy sauce and cook for another 1 minute, coating the chicken evenly. Remove from heat and set aside.
   2 cups white rice
3. Create a well in the center of the cooked rice in the pot or bowl. Pour beaten eggs into the well. Using a spatula or chopsticks, gently swirl the eggs into the hot rice, emulating a scramble, and cook for 1-2 minutes until eggs are softly set but still slightly runny.
   2 cups white rice
4. Add the cooked shredded chicken and soy sauce mixture to the rice and eggs. Mix thoroughly, combining all ingredients into a cohesive, savory rice bowl. Heat the mixture through for 1-2 minutes until steaming hot.
   2 cups white rice
5. Transfer the mixture to serving bowls, garnish with chopped green onions if desired, and serve immediately while hot.
   2 cups white rice

Make-Ahead and Storage Tips

• Rice and chicken can be prepared ahead and stored separately
• Store leftovers in the fridge for up to 2 days
• Reheat gently to preserve texture

How to Serve This Dish

• As a standalone rice bowl
• With a light side salad
• Alongside miso soup
• Served hot straight from the pan

Creative Leftover Transformations

• Turn into fried rice by stir-frying with a little oil
• Wrap in a tortilla for a quick rice wrap
• Add extra egg for a breakfast-style bowl

Variations to Try

• Extra Protein: Add an additional egg
• Garlic Boost: Sauté garlic with the chicken
• Sesame Finish: Drizzle with sesame oil before serving
• Spicy Version: Add chili oil or chili flakes

FAQ’s

1. Can I use leftover chicken?
   Yes, leftover roasted or rotisserie chicken works very well.
2. Do the eggs scramble?
   No, if stirred gently, they cook softly and coat the rice.
3. Can I use brown rice?
   Yes, though the texture will be firmer.
4. Is this dish spicy?
   No, it’s mild and savory.
5. Can I reduce the soy sauce?
   Yes, adjust to taste.
6. Is this freezer-friendly?
   Not recommended due to egg texture.
7. Can I double the recipe?
   Yes, but stir the eggs in batches.
8. What’s the best way to reheat it?
   Reheat gently on the stove or microwave.
9. Does it need garnish?
   No, but green onions add freshness.
10. Is this good for kids?
    Yes, it’s mild and comforting.

Mahek Manchanda

Hi, I am Mahek Manchanda. The curious heart behind Dramatically Stirring. I’ve always been most at ease in my own company. I’m not exactly a people-person (small talk still makes me cringe), but there are two things I’ve always loved with my whole heart: animals and food.