Oyakodon chicken and egg rice bowls

• Chicken thigh fillets500 g
• Free-range eggs6 eggs
• Brown onions200 g
• Soy sauce50 ml
• Vegetable stock cubes1 cube
• Basmati rice350 g
• Spring onions1 bunch

Also uses from the cupboard: table salt, ground black pepper, granulated sugar. Missing any? You can add them to your shop on the shopping list.

Usually contains: Egg, Soya, Gluten, Celery.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Put the rice on to cook following the pack instructions.350 g basmati rice
2. Slice the onion. Dissolve the stock cube in 300 ml of boiling water in a wide frying pan, add the soy sauce, a tablespoon of sugar and the onion, and simmer over a medium heat for 5 minutes until the onion is soft.200 g brown onions50 ml soy sauce1 cube
3. Cut the chicken thighs into bite-size pieces. Add them to the pan and simmer for 8 minutes, turning once, until cooked through.500 g chicken thigh fillets
4. Lightly beat the eggs with a fork, so you can still see streaks of white. Pour them evenly over the chicken, cover with a lid and cook for 1 minute until just set but still soft. Spoon over bowls of rice and scatter with sliced spring onions.6 eggs1 bunch spring onions

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