Low FODMAP chicken and egg rice bowls
Tender chicken and softly set egg in a sweet savoury sauce over rice, in the style of oyakodon.
- Time30 min
- LevelEasy
- Costabout £2.23 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Rinse the rice until the water runs clear, then cook following the packet instructions.
- 2
Put the tamari, maple syrup, rice vinegar, stock and ginger in a wide frying pan and bring to a simmer.
- 3
Add the chicken and cook for 8 minutes, turning, until cooked through and no longer pink.
8 min - 4
Stir in the spinach to wilt. Pour the beaten egg over the top in a thin stream.
- 5
Cover and cook for 1 minute, until the egg is just softly set. Take off the heat.
1 min - 6
Spoon the rice into bowls, slide the chicken and egg on top with the sauce and scatter with the spring onion greens.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.