Ingredients
- 1 lb boneless chicken (breast or thighs)
- 2 cups jasmine or basmati rice
- 2 soft-boiled or poached eggs
- 2 tablespoons soy sauce
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 onion, diced
- Fresh herbs (like cilantro or green onions), for garnish
Instructions
- Cook rice according to package instructions.
- Heat vegetable oil in a skillet over medium-high heat.
- Add minced garlic and diced onion; sauté until fragrant and translucent.
- Add chicken, seasoning with soy sauce and pepper; cook until golden brown and juicy, about 5-6 minutes.
- In a separate pot, boil water and gently add eggs; cook for 6-7 minutes for a soft center.
- Plunge eggs into cold water to stop the cooking process.
- Assemble the bowl with rice, sautéed chicken on top, and sliced soft eggs. Garnish with fresh herbs and hot sauce if desired.
Notes
For a vegetarian option, substitute chicken with tofu or shrimp. Use tamari for gluten-free or cauliflower rice for a lighter option.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian
- Diet: Non-Vegetarian