Oyakodon with Cauliflower Rice
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Oyakodon is a delicious, savory chicken-and-egg dish served on top of rice–or in this case, cauliflower rice. I have no idea where I first encountered it, but I’ve been low-key obsessed with Japanese food since my first introduction to sushi at the age of twelve. And this recipe has made for a satisfying, hearty breakfast, brunch, or casual weeknight dinner more times than I can count. It’s ready to go in about 20 minutes and it’s easy to swap in white rice for the family members that eat it.
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Oyakodon
Ingredients
- 1 cup chicken broth
- 2 tablespoons coconut aminos
- 2 tablespoons coconut sugar
- 1 teaspoon plum vinegar
- 1/2 teaspoon fish sauce
- 1 pound chicken thighs chopped
- 1 small onion diced
- 4 whole eggs beaten
- 3 whole green onion sliced
- 1 sheet nori crumbled
- 2 cups cauliflower rice
Equipment
Instructions
- Combine the broth, aminos, vinegar, fish sauce, and sugar in a large skillet over high heat and bring to a simmer, whisking to dissolve the sugar.
- Add the chicken and onion and cook through, about 5 minutes.
- Reduce the heat to medium and pour in the eggs. Cover and cook until set, about 5 minutes.
- Garnish with scallions and nori flakes, then serve over cauliflower rice.