Loving this simple dish that's kid-friendly, yet perfect for a weeknight family meal if you're looking for something quick and easy to prepare. I love eggs, and especially scrambled eggs. This chicken mince rice bowl is served with an egg crumble, which is made by scrambling the eggs with a pair of chopsticks until it turns into crumbs (of course!). Leftovers also make great lunchboxes for kids the next day.
Source: Adam's Big Pot
1 tbsp vegetable oil
500g chicken mince
¼ cup soy sauce
¼ cup sake
2 tbsp caster sugar
2 tbsp mirin
¼ cup water
2 cups snow peas, tailed
8 cups steamed short-grain rice,
1 sheet nori, finely sliced, to serve
2 tbsp mirin
1 tsp caster sugar
Heat the oil in a medium saucepan over medium heat and add the chicken mince. Fry the mince until it turns white (you don't need to brown it) and add the soy sauce, sake, sugar, mirin and water.
Bring to a simmer, stirring occasionally for about 10 minutes, or until the liquid has almost completely evaporated. Stir again to moisten the chicken and set aside.
To make the egg crumble, heat the eggs, mirin, sugar and salt together in a medium saucepan over medium heat, stirring frequently for about 10 minutes, or until the egg dries and is in small pieces. Blanch the snow peas in boiling salted water for about 1 minute, then refresh in cold water.
Cut the snow peas in half diagonally. Divide the rice between four bowls and press down to create a flat surface.
Arrange the chicken, sliced snow peas and egg crumble in sections over the top of the rice.
Serve with sliced nori.
TIP: This recipe works equally well with pork, turkey or beef mince. For the snow peas you could substitute cooked green peas, or blanched green beans sliced into rounds.