Comforting Brothy Rice with Chicken and Egg
Comforting Brothy Rice with Chicken and Egg
Ingredients
For the Brothy Rice Base
- 4 cups cooked rice, warm
- 6 cups chicken or vegetable broth
- 2 inches fresh ginger, sliced or roughly chopped
- 4 spring onions, white parts separated from green parts, chopped
For the Chicken Meatballs
- 1 pound ground chicken
- 1 tablespoon fish sauce
- 1/2 teaspoon white pepper
For the Egg Omelette
- 4 large eggs
- 2 tablespoons vegetable oil
For the Crispy Garlic and Garnish
- 1/4 cup vegetable oil
- 4 cloves garlic, minced
- 1/2 teaspoon chili flakes, optional, for garnish
Instructions
- 1
Pour the broth into a medium pot. Add the sliced ginger and the white parts of the chopped spring onions. Bring the broth to a gentle simmer over medium heat.
⏱️ 5 min
- 2
While the broth is heating, prepare the chicken meatballs. In a medium bowl, combine the ground chicken, fish sauce, and white pepper. Mix thoroughly with a fork until well combined.
⏱️ 5 min
- 3
Once the broth is simmering, pinch off small, rustic pieces of the seasoned chicken mince (about 1/2 inch in diameter) and carefully drop them directly into the hot broth. Cook for 5-7 minutes, or until the chicken is cooked through.
⏱️ 7 min
- 4
While the chicken cooks, prepare the egg omelette. Crack the eggs into a bowl and whisk them well. Heat 2 tablespoons of vegetable oil in a large frying pan over medium-high heat until shimmering. Pour the whisked egg into the hot oil, tilting the pan to spread it thinly. Cook for 1-2 minutes until set and lightly golden on the bottom. Flip the omelette and cook for another 30 seconds. Remove from the pan and, using a spatula, break the cooked omelette into fluffy, chunky pieces.
⏱️ 5 min
- 5
Prepare the crispy garlic and garlic oil. In a small frying pan, heat 1/4 cup of vegetable oil over medium heat. Add the minced garlic and fry, stirring constantly, until the garlic turns golden brown and crispy (about 3-5 minutes). Be careful not to burn it. Carefully pour the fried garlic and oil into a small, heatproof glass or container.
⏱️ 5 min
- 6
Add the green parts of the spring onions and the chunky pieces of cooked egg omelette to the simmering broth with the chicken meatballs. Stir gently to combine and heat through for 1-2 minutes.
⏱️ 2 min
- 7
To serve, place a generous portion of warm cooked rice into each serving bowl. Ladle the hot broth with chicken meatballs, egg, and spring onions over the rice.
⏱️ 1 min
- 8
Garnish each bowl with a spoonful of the crispy fried garlic. Drizzle some of the prepared garlic oil over the dish. If desired, sprinkle with chili flakes for extra flavor. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Comforting Brothy Rice with Chicken and Egg
For the Brothy Rice Base
- 4 cups cooked rice, warm
- 6 cups chicken or vegetable broth
- 2 inches fresh ginger, sliced or roughly chopped
- 4 spring onions, white parts separated from green parts, chopped
For the Chicken Meatballs
- 1 pound ground chicken
- 1 tablespoon fish sauce
- 1/2 teaspoon white pepper
For the Egg Omelette
- 4 large eggs
- 2 tablespoons vegetable oil
For the Crispy Garlic and Garnish
- 1/4 cup vegetable oil
- 4 cloves garlic, minced
- 1/2 teaspoon chili flakes, optional, for garnish
Instructions
- 1
Pour the broth into a medium pot. Add the sliced ginger and the white parts of the chopped spring onions. Bring the broth to a gentle simmer over medium heat.
⏱️ 5 min - 2
While the broth is heating, prepare the chicken meatballs. In a medium bowl, combine the ground chicken, fish sauce, and white pepper. Mix thoroughly with a fork until well combined.
⏱️ 5 min - 3
Once the broth is simmering, pinch off small, rustic pieces of the seasoned chicken mince (about 1/2 inch in diameter) and carefully drop them directly into the hot broth. Cook for 5-7 minutes, or until the chicken is cooked through.
⏱️ 7 min - 4
While the chicken cooks, prepare the egg omelette. Crack the eggs into a bowl and whisk them well. Heat 2 tablespoons of vegetable oil in a large frying pan over medium-high heat until shimmering. Pour the whisked egg into the hot oil, tilting the pan to spread it thinly. Cook for 1-2 minutes until set and lightly golden on the bottom. Flip the omelette and cook for another 30 seconds. Remove from the pan and, using a spatula, break the cooked omelette into fluffy, chunky pieces.
⏱️ 5 min - 5
Prepare the crispy garlic and garlic oil. In a small frying pan, heat 1/4 cup of vegetable oil over medium heat. Add the minced garlic and fry, stirring constantly, until the garlic turns golden brown and crispy (about 3-5 minutes). Be careful not to burn it. Carefully pour the fried garlic and oil into a small, heatproof glass or container.
⏱️ 5 min - 6
Add the green parts of the spring onions and the chunky pieces of cooked egg omelette to the simmering broth with the chicken meatballs. Stir gently to combine and heat through for 1-2 minutes.
⏱️ 2 min - 7
To serve, place a generous portion of warm cooked rice into each serving bowl. Ladle the hot broth with chicken meatballs, egg, and spring onions over the rice.
⏱️ 1 min - 8
Garnish each bowl with a spoonful of the crispy fried garlic. Drizzle some of the prepared garlic oil over the dish. If desired, sprinkle with chili flakes for extra flavor. Serve immediately.
⏱️ 1 min