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Japanese chicken with rice

Japanese chicken with rice

Cooking Time

Preparation Time : 15

Cook Time : 20

Total Time : 35



  • 290g (1 1/3 cups) sushi rice

  • 625ml (2 1/2 cups) cold water

  • 1 1/2 tablespoons peanut oil

  • 3 teaspoons finely chopped fresh ginger

  • 300g chicken mince

  • 3 Swiss brown mushrooms, chopped

  • 1 bunch broccolini, stems thinly sliced, florets reserved

  • 60ml (1/4 cup) water, extra

  • 1 tablespoon caster sugar

  • 2 1/2 tablespoons light soy sauce

  • 4 eggs

  • 1/2 teaspoon sesame oil

  • 3 teaspoons caster sugar, extra

  • Green shallots, thinly sliced diagonally, to serve (optional)

  • Thinly sliced fresh red chilli, to serve (optional)


  • 01

    Rinse rice through a fine sieve under cold running water until water runs clear. Transfer to a saucepan. Cover with the water. Cover. Bring to the boil over medium-high heat. Reduce heat to low. Cook for 10 minutes or until water is absorbed. Set aside, covered, for 10 minutes to steam.

  • 02

    Meanwhile, heat 1 tablespoon peanut oil in a wok over high heat. Stir-fry ginger for 1 minute. Add mince. Stir-fry for 3 minutes or until brown. Add mushroom, broccolini stems and extra water. Cover. Cook for 3 minutes. Add florets, sugar and 2 tablespoons soy. Stir-fry for 2 minutes or until broccolini is tender crisp. Transfer mixture to a bowl. Cover to keep warm.

  • 03

    Wipe the wok clean. Return to high heat. Whisk the eggs, sesame oil, remaining soy sauce and extra sugar in a bowl. Heat remaining peanut oil in the wok. Pour egg mixture into pan. Cook, without stirring, for 30 seconds. Use a flat-edged wooden spoon to gently push the egg mixture, scraping the bottom of the pan, from 1 side to the other in 4 different directions. Repeat the pushing action every 10 seconds for 2-3 minutes or until just cooked.

  • 04

    Divide rice among bowls. Top with mince mixture and egg mixture. Sprinkle with shallot and chilli, if using.



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