Crispy Chicken Rice Bowls
Crunchy chicken strips on fluffy rice with optional dipping sauce.
Ready in
About 30 min · 15 min prep + 15 min cook
Safe favourite
bowl
Texture
CrispyDrySeparate foods
Ingredients
- Chicken breast
- Rice
- Breadcrumbs
- Eggs
Step-by-step
- 1Start 1 cup rice with 2 cups water, simmer covered 15 min, then rest off heat.
- 2Slice 2 chicken breasts into strips. Beat 1 egg in a bowl; spread breadcrumbs in another.
- 3Dip each strip in egg, then coat in breadcrumbs, pressing to stick.
- 4Pan-fry in a little oil over medium heat 3–4 min per side until golden and cooked through.
- 5Fluff rice with a fork. Serve chicken alongside rice — keep them separate on the plate.
- 6Offer dipping sauce on the side so they can choose.
Adapt for a picky eater
- ·Make it milder: skip strong spices, herbs and onions — keep salt, butter or a touch of cheese instead.
- ·Swap an ingredient: trade anything they avoid for a safe favourite (e.g. cucumber sticks instead of cooked veg).
- ·Keep things separate: serve the parts side by side, not mixed — sauce on the side.
- ·Simplify: a smaller portion of just two or three familiar parts of the dish is a win.