30 min
Kimchi Fried Rice with Crispy Fried Egg & Scallions
Cold rice, well-fermented kimchi and gochujang fry into a smoky-spicy skillet meal finished with sesame oil, scallions and crisp-edged eggs.
Photo: Ocdp / Wikimedia Commons · CC0 1.0
30-Minute Dinners
Japanese Oyakodon with Chicken, Egg & Steamed Rice
Tender chicken and onion simmer in a savory-sweet dashi sauce, then softly set eggs blanket hot rice for a complete 30-minute bowl.
Directions
Cook the rice
Combine rinsed rice and water in a rice cooker or saucepan and cook according to the package. Keep covered and warm while the topping cooks.
Season the chicken
Pat chicken dry, season with salt and separate the pieces so they cook evenly.
Simmer the onion
In a 10-inch skillet, combine dashi, soy sauce, mirin and sugar. Bring to a gentle simmer over medium heat, add onion and cook for 4 minutes until slightly softened.
Cook the chicken safely
Add chicken in one layer, cover and simmer gently for 6 to 8 minutes, turning once. Check several of the thickest pieces with an instant-read thermometer; each must reach 165°F.
Add the eggs in two pours
Beat the eggs just enough to break the whites and yolks while leaving visible streaks. Pour two-thirds evenly around the skillet, cover and cook 60 to 90 seconds. Add the remaining egg and mitsuba, cover and cook 45 to 90 seconds more, until the egg dish reaches 160°F. Use pasteurized eggs and local guidance if intentionally serving softer.
Build the bowls
Divide hot rice among four bowls. Slide the chicken, softly set egg, onion and sauce over the rice, keeping the large golden curds and green garnish visible like the photograph. Serve immediately.
Why this works
Why it worksChicken thighs stay juicy through the covered simmer, while the shallow skillet gives the pieces room to cook evenly.
Why it worksTwo egg additions create fully set curds underneath and a softer-looking golden surface without losing the 160°F safety target.
Why it worksDashi, soy and mirin season both the chicken and rice, so the bowl tastes complete with a short ingredient list.
Useful kitchen gear
Tools that make this easier.
Compare the function and specifications first; skip anything your kitchen already handles well.
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Compare on Amazon10-inch skillet with lidA lidded shallow pan cooks the chicken in one layer and lets the two egg additions set evenly over the onion.See current options →
Compare on AmazonInstant-read thermometerVerify several chicken pieces reach 165°F and the finished egg mixture reaches 160°F without overcooking the whole bowl.See current options →
Compare on AmazonFamily-size rice cookerCook and hold the short-grain rice hands-off while the chicken-and-egg topping comes together in about 20 minutes.See current options →
Swaps & notes
Easy swaps
- Use boneless chicken breast cut into 3/4-inch pieces and begin checking at 5 minutes to prevent drying.
- For an alcohol-free version, replace mirin with 2 tablespoons water plus 1 tablespoon sugar and 1 teaspoon rice vinegar.
- Long-grain rice works, though short-grain rice better catches the sauce and matches the photographed bowl.
Cook notes
- Have the rice cooking before starting the skillet so the meal truly lands in 30 minutes.
- Do not crowd chicken into a smaller pan; overlapping pieces cook unevenly.
- Eggs continue setting after the heat is off, so move the topping to the bowls as soon as it reaches 160°F.
- Mitsuba gives the most traditional green aroma, but scallions are easier to find and visually similar.
- Chicken must reach 165°F and the egg mixture 160°F; check temperature rather than relying on color alone.
Storage
Cool the topping and rice in separate shallow containers within 2 hours. Refrigerate for up to 3 days. Reheat each separately until the chicken, egg and rice reach 165°F; add a spoonful of water before reheating the topping.
Questions
Why does my egg turn rubbery?
The skillet is likely boiling too hard or sitting covered too long. Keep the sauce at a gentle simmer, use the two-pour method and serve as soon as the egg reaches 160°F.
Can I cook all four servings at once?
Yes in a 10- to 12-inch skillet. For smaller pans, make two half batches so the chicken stays in one layer.
Can I use instant dashi?
Yes. Mix it according to the package and choose a reduced-sodium option if available because soy sauce also contributes salt.
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Japanese Oyakodon with Chicken, Egg & Steamed Rice
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1. Cook the riceCombine rinsed rice and water in a rice cooker or saucepan and cook according to the package. Keep covered and warm while the topping cooks.
2. Season the chickenPat chicken dry, season with salt and separate the pieces so they cook evenly.
3. Simmer the onionIn a 10-inch skillet, combine dashi, soy sauce, mirin and sugar. Bring to a gentle simmer over medium heat, add onion and cook for 4 minutes until slightly softened.
4. Cook the chicken safelyAdd chicken in one layer, cover and simmer gently for 6 to 8 minutes, turning once. Check several of the thickest pieces with an instant-read thermometer; each must reach 165°F.
5. Add the eggs in two poursBeat the eggs just enough to break the whites and yolks while leaving visible streaks. Pour two-thirds evenly around the skillet, cover and cook 60 to 90 seconds. Add the remaining egg and mitsuba, cover and cook 45 to 90 seconds more, until the egg dish reaches 160°F. Use pasteurized eggs and local guidance if intentionally serving softer.
6. Build the bowlsDivide hot rice among four bowls. Slide the chicken, softly set egg, onion and sauce over the rice, keeping the large golden curds and green garnish visible like the photograph. Serve immediately.