Bring the rice and water to a boil in a saucepan; reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
Bring the chicken stock to a boil in a small saucepan. Stir in the soya sauce and brown sugar until the sugar has dissolved. Reduce heat to low; keep warm.
Heat several tablespoons of the chicken sauce in a skillet over medium heat. Cook and stir the onion and shiitake mushrooms in the sauce until the onion has softened, about 3 minutes. Add the chicken, green onions, and a few more tablespoons of the sauce; continue cooking until the chicken is no longer pink in the center, about 5 minutes more. Spread the chicken mixture evenly over the skillet; pour the beaten egg overtop. Reduce heat to medium-low and sprinkle with the snow peas. Cook and stir until the egg has firmed and is no longer runny, about 3 minutes.
Divide the rice between two bowls and spoon the egg mixture evenly overtop. Pour additional chicken sauce over the rice to serve.
This is a good recipe, but not so authentic. I lived in Japan for several years. The most authentic recipe has the rice, chicken breast cooked in teriyaki sauce, then the onions and eggs are cooked in the teriyaki suace and all the sauce is absorbed, then it is topped with fresh peas. I make my own teriyaki sauce from low salt soy sauce (shoyu) onion powder, garlic powder, water and sugar, then I like to add chinese 3 spice. This is about as close to ther real thing as it gets. - 29 Nov 2012
Write a review
Click on stars to rate
Your review has been published. Share this recipe with your friends!
Your changes have been saved. Share this recipe with your friends!