Quick Oyakodon (Japanese)

This is from the AllRecipes website...

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Quick Oyakodon

Prep Time: 15 Min
Cook Time: 25 Min
Ready In: 40 Min
Makes 2 servings

Ingredients
* 1 cup uncooked short-grain white rice
* 2 cups water
*
* 1 cup chicken stock
* 1/4 cup soy sauce
* 2 tablespoons brown sugar
*
* 1/2 onion, thinly sliced
* 1/2 cup shiitake mushrooms, thinly sliced
* 1 skinless, boneless chicken breast half - cut into strips
* 4 green onions, cut into 1-inch pieces
* 2 eggs, beaten
* 6 snow peas, thinly sliced
Directions
1. Bring the rice and water to a boil in a saucepan; reduce heat to medium-low,
cover, and simmer until the rice is tender and the liquid has been absorbed, 20
to 25 minutes.

2. Bring the chicken stock to a boil in a small saucepan. Stir in the soy sauce
and brown sugar until the sugar has dissolved. Reduce heat to low; keep warm.

3. Heat several tablespoons of the chicken sauce in a skillet over medium heat.
Cook and stir the onion and shiitake mushrooms in the sauce until the onion has
softened, about 3 minutes. Add the chicken, green onions, and a few more
tablespoons of the sauce; continue cooking until the chicken is no longer pink
in the center, about 5 minutes more. Spread the chicken mixture evenly over the
skillet; pour the beaten egg overtop. Reduce heat to medium-low and sprinkle
with the snow peas. Cook and stir until the egg has firmed and is no longer
runny, about 3 minutes.

4. Divide the rice between two bowls and spoon the egg mixture evenly overtop.
Pour additional chicken sauce over the rice to serve.~@~@~@~@~@~@~@~