CHEAP, EASY & DELICIOUS❗️ $5 Costco Rotisserie Chicken into Restaurant-Quality Chicken Rice Bowl🍗

Ingredients

• 100 g Rotisserie Chicken (shredded, from Costco rotisserie chicken)
• 0.25 medium Medium Onion (diced)
• 0.5 tsp Garlic (freshly minced)
• 2 stalks Green Scallions (minced for garnish)
• 1 cup Hot Water (boiled)
• 1 tsp Brown Sugar (granulated)
• 0.5 tsp Beef Bouillon Powder (or chicken bouillon powder)
• 0.25 tsp MSG (optional)
• 0.5 tsp Korean Soy Sauce (light soy sauce)
• 0.25 tsp Black Pepper (freshly ground)
• 2 large Eggs (whisked until slightly frothy)
• 2 cups Cooked Korean Rice (warm, short‑grain rice)
• 1 tbsp Toasted Seaweed (Nori) Strips (ripped into bite‑size pieces)
• 1 tsp Sesame Seeds (toasted)
• 2 tbsp Kimchi (optional) (served on the side)

Instructions

1. Make the seasoned broth

   In a small bowl combine 1 cup hot water, 1 tsp brown sugar, ½ tsp beef bouillon powder, ¼ tsp MSG, ½ tsp Korean soy sauce, ¼ tsp black pepper, and ½ tsp minced garlic. Stir until fully dissolved.

   Time: PT2M

2. Prep vegetables and chicken

   Dice the ¼ medium onion, mince the garlic (if not already done), mince the green scallions for garnish, and shred the rotisserie chicken into bite‑size pieces.

   Time: PT4M

3. Whisk eggs

   In another bowl whisk the 2 eggs for about 30 seconds until slightly frothy and airy.

   Time: PT1M

4. Preheat sauté pan

   Place the sauté pan with its lid over high heat and preheat for 2 minutes.

   Time: PT2M

   Temperature: high

5. Sauté chicken and onion

   Add less than ½ tablespoon oil to the pan, then add the shredded chicken and diced onion. Sprinkle a pinch of salt and sauté on high heat for 1 minute until the chicken browns slightly and the onion softens.

   Time: PT1M

   Temperature: high

6. Add broth and simmer

   Pour the prepared broth into the pan, keep the heat on high, and let it simmer for 1 minute so the flavors meld.

   Time: PT1M

   Temperature: high

7. Steam eggs

   Reduce the whisked eggs to a smooth pour, drizzle it over the center of the pan, cover with the lid, keep the heat on high and simmer for 1 minute until the eggs puff up and set.

   Time: PT1M

   Temperature: high

8. Rest covered

   Turn off the heat, keep the lid on, and let the pan sit for 1 minute so the egg finishes cooking and fully absorbs the broth.

   Time: PT1M

9. Assemble rice bowl

   Place warm cooked Korean rice in serving bowls, pour the chicken‑broth‑egg mixture over the rice, garnish with minced green scallions, toasted seaweed strips, and sesame seeds. Add a side of kimchi if desired.

   Time: PT2M

Nutrition Facts

Calories

580

Protein

30g

Carbohydrates

70g

Fat

15g

Fiber

2g