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“With Chicken, Egg, and Rice, what could go wrong? It makes a great dinner, and the leftovers heat up well.”
1hr 30mins

Ingredients Nutrition


  1. Cut the chicken into bite size pieces, then put the chicken chunks in a bag with the barbecue sauce (or whatever you choose to use) and make sure the bag is completely sealed, then shake the chicken to get the marinade everywhere. Set the chicken at room temperature for an hour.
  2. When the chicken is about 20 minutes away from done (don't worry about going over the hour, it wont ruin the chicken.) Prepare your rice. I make rice a little differently than most people and the variation is easy, but not necessary.
  3. For the Variation: Put the rice in a pot and start heating the pot. Slice butter into the pot. I use about 2 tablespoons of butter for every 3 cups of rice, but you can use more or less depending on what creaminess and richness you are going for. Heat the rice with the butter and stir it until the rice is warm and all the butter has melted. This helps the rice from drying out. Finish cooking with the normal rice rule of 1 part rice to 2 parts water. Cover the pot and reduce heat to a medium low.
  4. While your rice cooks, mix the eggs, milk, salt and pepper in a large bowl. After the eggs are whisked to a fluffier consistency, pour into a large pan and cook your scrambled eggs.
  5. After your eggs are done, start cooking the chicken, but don't overload your pan. Check the rice . The water should have completely cooked into the rice and the rice should have gotten bigger.
  6. When everything is cooked, put it all in a large mixing bowl and put the honey inches Mix it all up and serve. Shiawasena shokuji!

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