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Rotisserie Chicken Rice Bowl Recipe

Pocker Emily
Rotisserie chicken rice bowl with tender chicken and fully cooked egg over rice
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A warm bowl of rice with ready-cooked chicken, onion and fully set egg ribbons in a light soy broth.
Estimated Recipe CostEstimated US$6.50 for the whole 2-bowl recipe, using the portion of chicken needed; about $3.25 per bowl.
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 2 bowls
Course: Main Course
Cuisine: Asian-inspired
Calories: 590
Ingredients Equipment Instructions Nutrition Video Notes

Ingredients
  

Bowls
  • 250 g cooked rotisserie chicken boneless bite-size pieces; mixed white and dark meat
  • 2 cups cooked white rice about 320 g, hot
  • 80 g onion thinly sliced
  • 150 mL low-sodium chicken broth
  • 1 tablespoon reduced-sodium soy sauce
  • 1 teaspoon brown sugar 4 g
  • 1 teaspoon sesame oil
  • 1 clove garlic minced
  • 1 teaspoon grated fresh ginger
  • 2 large eggs beaten
  • 1 scallion thinly sliced
  • 1 teaspoon sesame seeds

Equipment

  • 1 10-inch skillet with lid
  • 1 Food thermometer
  • 1 Small bowl
  • 1 Knife and cutting board
  • 2 Serving bowls

Instructions
 

  1. Remove bones and pull the cooked chicken into bite-size pieces. Reheat the cooked rice to 165°F (74°C) if previously chilled and keep hot. Beat the eggs in a small bowl.
  2. Heat sesame oil in the skillet over medium-low heat. Add onion and cook 4–5 minutes until softened, stirring. Add garlic and ginger and stir for 30 seconds.
  3. Add broth, soy sauce and sugar. Simmer for 2 minutes, then add cooked chicken. Cover and gently simmer 3–4 minutes or until chicken reaches 165°F (74°C), adding a splash of water if the pan dries.
  4. Pour beaten eggs evenly over the chicken and broth. Cover and cook gently for 2–3 minutes until fully set, with no runny egg; the mixture should reach 165°F (74°C). Avoid vigorous stirring so broad ribbons remain.
  5. Divide hot rice between two bowls, spoon over the chicken, onion, egg and remaining broth, and finish with scallion and sesame seeds. Serve promptly.

Nutrition

Calories: 590kcalCarbohydrates: 54gProtein: 43gFat: 21gSaturated Fat: 5gSodium: 850mgFiber: 1.5gSugar: 4g

Video

Notes

Contains eggs, soy and sesame; standard soy sauce can contain wheat. Use chicken within its original safe refrigerated storage period, not a new four-day window. Chill leftovers promptly in shallow containers and reheat to 165°F (74°C). Nutrition is an estimate per bowl using mixed cooked chicken, cooked white rice, eggs and the stated sauce; chicken skin, seasoning and stock brands can change values substantially. Cost covers quantities used, not full packages. Video credit: Helen of ModernPepper demonstrates a rotisserie-chicken and egg rice bowl. This version uses more chicken relative to egg, low-sodium chicken broth instead of beef bouillon, ginger and sesame oil, and fully sets the egg; follow the quantities and temperatures here.

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