Scallion Scrambled Egg Chicken Chop Rice

A savory, comforting bowl featuring tender pan-seared chicken thighs over fluffy, soft-scrambled eggs and a hearty rice blend, finished with a fragrant scallion-sesame oil.

Ingredients

• 1 cup jasmine rice
• 0.25 cup millet
• 3 large eggs
• 2 chicken thighs, pre-flavored
• 2 stalks leeks or green onions
• 3 cloves garlic
• 2 tbsp roasted sesame seeds
• 3 tbsp neutral cooking oil
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 0.5 tsp black pepper powder
• 1 pinch salt
• 1 splash water

Instructions

1. 1Prepare the grains

   

   Combine rice and millet in the inner pot and rinse thoroughly with water. Ensure the millet ratio is lower than the rice to prevent digestive issues or bloating.

   Tip: Do not add too much millet, as it can be harder to digest.
2. 2Prepare the eggs

   

   Crack three eggs into a stainless steel mixing bowl. Add a pinch of salt to the eggs and whisk them well.

   Tip: If you have milk on hand, adding a splash can make the scrambled eggs even softer.
3. 3Whisk the eggs

   

   Use wooden chopsticks to vigorously beat the eggs until the yolks and whites are fully combined and the mixture is uniform.

   Tip: Whisking thoroughly ensures a consistent texture for your scramble.
4. 4Prep the aromatics

   

   Take large leeks and slice them into thick segments on a wooden cutting board. Using a knife to prepare them for the mini food processor.

   Tip: Small scallions are traditionally easier to chop, but large leeks work perfectly when minced in a processor.
5. 5Mince the leeks

   

   Place the sliced leek pieces into a manual food processor. Pulse the chopper to mince the leeks into small, uniform pieces for the sauce.

   Tip: Using a food processor is a fast and effective way to handle thicker vegetables like leeks.
6. 6Prepare the garlic

   

   Place whole garlic cloves on the cutting board and use the flat side of a knife to smash them. This releases their flavor and makes them easy to incorporate into the sauce.

   Tip: Smashing garlic is much quicker than fine dicing when making a quick sauce.
7. 7Prepare the scallion and sesame sauce

   

   Place the finely minced leeks and smashed garlic into a glass bowl. Add a generous handful of roasted sesame seeds to the mixture, which will provide a fragrant and crunchy texture to the sauce.

   Tip: If you dont have small scallions, large leeks work well when minced using a mini food processor for a consistent texture.
8. 8Add hot oil to the aromatics

   

   Pour hot oil over the mixture of minced leeks, garlic, and sesame seeds to release their aromatic flavors. This creates a base that is both fragrant and versatile, perfect for various dishes.

   Tip: Ensure the oil is hot enough to sizzle when poured over the aromatics, as this heat is crucial for extracting maximum fragrance.
9. 9Mix the sauce thoroughly

   

   Use chopsticks to thoroughly stir the scallion, garlic, and sesame sauce mixture. Ensure all ingredients are well combined so the flavors are evenly distributed.

   Tip: Stirring well ensures the hot oil coats all the aromatics and sesame seeds properly, maximizing the flavor profile.
10. 10Prepare the liquid sauce

    

    In a small patterned ceramic bowl, combine soy sauce, oyster sauce, black pepper powder, and a splash of water. Mix these ingredients together to create a savory liquid sauce to season the chicken.

    Tip: Using a separate bowl for the liquid sauce ensures that you can adjust the balance of soy and oyster sauce before adding it to the pan.
11. 11Scramble the eggs

    

    Lightly spray a pan with oil and heat it over low heat. Pour in the beaten eggs, which have been seasoned with a pinch of salt. Gently swirl the eggs in the pan to create a soft, fluffy scramble.

    Tip: Keep the heat low and work gently; the goal is a soft, slightly runny texture that pairs perfectly with the rice.
12. 12Assemble the rice bowl

    

    While the eggs are still slightly soft and runny, slide them directly onto a prepared bowl of rice. This ensures the eggs remain moist and delicious when served.

    Tip: Timing is key here—add the eggs to the rice before the top layer sets completely to maintain that desirable creamy texture.
13. 13Pan-fry the chicken

    

    Place the pre-flavored chicken thighs into a cold pan, skin-side down. Do not add oil; the chicken skin will release its own fat as it cooks, resulting in a crispy texture.

    Tip: Starting in a cold pan helps render the fat slowly, ensuring the skin gets crispy without burning.
14. 14Brown the chicken

    

    Once the skin side is golden brown and crispy, flip the chicken thighs over to cook the other side. Ensure both sides develop a beautiful, deep brown crust.

    Tip: Maintain medium-low heat to ensure the chicken is cooked through without burning the exterior.
15. 15Simmer in sauce

    

    Pour the prepared mixture of soy sauce, oyster sauce, black pepper powder, and water over the chicken. Cover the pan and let it simmer until the chicken is fully cooked through.

    Tip: Simmering allows the chicken to absorb the savory flavors of the sauce while staying tender.
16. 16Slice the chicken

    

    Once the chicken is fully cooked, use clean kitchen scissors to cut the thighs directly in the pan into thick, manageable strips. This makes it easier to serve and eat.

    Tip: Using scissors is a quick and efficient way to portion the chicken directly in the pan.
17. 17Assemble the rice bowl

    

    Using tongs, carefully arrange the cooked chicken strips on top of the bowl of scrambled eggs and rice. Ensure the chicken is evenly distributed over the rice bowl.

    Tip: Place the chicken immediately after slicing while it is still hot for the best eating experience.
18. 18Add scallion sauce

    

    Generously spoon the prepared scallion and sesame sauce over the chicken and eggs. The aromatic sauce adds the final layer of flavor to the dish.

    Tip: Dont be shy with the sauce—the combination of scallions and roasted sesame seeds provides a wonderful fragrance.

Storage & Reheating

Burn It Off

Frequently Asked Questions