Chicken Capsicum Rice Bowl
Search
Shopping cart
Cart
Recipe cover image

Chicken Capsicum Rice Bowl

Gathering more reviews
·
Rate this recipe
Recipe info icon

Level

easy

Recipe info icon

Cooking

14 min

Recipe info icon

Preparation

10 min

Ingredients

Servings

2
Brown Rice
1 cup
Chicken Tenders
300 g
Red Capsicum
sliced
150 g
Shimeji Mushrooms
100 g
Eggs
medium sized
2
Chilli Padi
deseeded and sliced
5
Garlic
minced
12 tbsp
Olive Oil
12 tbsp
Lemon Juice
1 tsp
Soy Sauce
can be substituted with light soy sauce
1 tbsp
Pepper
1 tsp

How to cook

Prepare the rice

  • Cook the brown rice in the rice cooker.

Marinate the chicken

  • Slice the chicken tenders into bite size pieces.
  • Season with garlic, pepper and soy sauce, then leave aside for 10 minutes.

Prepare the eggs

  • Add 1 tablespoon of olive oil and fry sunny side up eggs in a pan, then set it aside.

Start cooking

  • Add 1 tablespoon of olive oil and stir fry the chicken tenders till slightly brown.
  • Add in the chilli padi and garlic, then stir fry for 2 minutes.
  • Dish out the chicken tenders, garlic and chilli padi onto the serving plate.
  • Using the same pan, add ½ tablespoon of olive oil and fry the chopped capsicum and mushrooms till soft (approximately 2 minutes).
  • Assemble the brown rice, chicken, capsicum, mushrooms and sunny side up eggs in a bowl.
  • Drizzle the lemon juice on top and serve.
Tried this recipe? Rate it!
Shop ingredients