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Rice dishes · Korean home cooking

Chicken mayo rice bowls

Tender sweet-soy chicken, fully cooked scrambled eggs and a little mayonnaise over warm rice. Two mild Korean-style bowls made with a simple frying pan.

25 min2 servings4 stepsDifficulty: Easy
Chicken mayo rice bowls

AI-generated cooking illustrations. Follow the written quantities and instructions.

01 / Before you start

Ingredients

2 servings

Get your ingredients ready
Get your ingredients ready

Everyday kitchen measurements

For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).

How to fill the cup and spoons

Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.

King Arthur Baking

Essential, optional and substitute ingredients

Keep essential ingredients. For a replacement, use its listed amount and cooking changes instead of that ingredient’s original amount. Skip optional ingredients and their preparation if omitted. Photos show the original recipe.

  • Substitute available

    If Boneless skinless chicken thigh is unavailable

    Use instead
    Boneless skinless turkey thigh
    Substitute quantity
    ½ of a 400 g packReference quantity: 200 g

    Cut the turkey into 2 cm pieces and follow the chicken method. Cook the center to 74°C; extend the cooking time if needed. Replace the chicken, do not add both.

  • Essential

    Needed for this version. Keep the listed amount; do not simply leave it out.

  • Essential

    Needed for this version. Keep the listed amount; do not simply leave it out.

  • Essential

    Needed for this version. Keep the listed amount; do not simply leave it out.

  • Substitute available

    If Soy sauce is unavailable

    Use instead
    Tamari soy sauce
    Substitute quantity
    1 level eating spoonReference quantity: 15 ml

    Use the displayed replacement amount instead of the original, not in addition. Keep the other quantities and cooking method; check the replacement label for allergens.

  • Essential

    Needed for this version. Keep the listed amount; do not simply leave it out.

  • Essential

    Needed for this version. Keep the listed amount; do not simply leave it out.

  • Essential

    Needed for this version. Keep the listed amount; do not simply leave it out.

  • Essential

    Needed for this version. Keep the listed amount; do not simply leave it out.

  • Optional

    May be omitted. Skip preparing and adding this ingredient; keep the other quantities unchanged.

Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.

02 / You’re ready to cook

Step-by-step cooking

  1. Step 1

    Thinly slice ½ onion. On a separate board, cut 200 g boneless chicken thigh into 2 cm pieces. Mix 1 tablespoon soy sauce, 1 teaspoon sugar and 3 tablespoons water. If using the ½ sheet toasted nori, snip it into thin strips. Keep raw chicken and its utensils away from cooked rice and ready-to-eat ingredients.

  2. Step 2

    Heat 1 teaspoon of the oil in a wide nonstick pan over medium heat. Cook the chicken for 6–8 minutes, turning, until the center reaches 74°C; extend the time if needed. Transfer to a clean plate. Soften the onion in the same pan for 2 minutes, add the soy mixture and simmer for 2 minutes. Return the cooked chicken and toss for 1 minute until lightly glazed; keep a little sauce, rather than boiling dry.

  3. Step 3

    Beat 2 eggs in a clean bowl. Wipe out the pan and heat the remaining 1 teaspoon oil over medium-low heat. Add the eggs and stir gently for 1–2 minutes until fully set with no runny egg remaining. Use a clean spatula, not an unwashed utensil that touched raw chicken.

  4. Step 4

    Prepare 2 small bowls of warm cooked rice, about 300 g in total. Heat ready-cooked rice according to its packet. Divide the chicken, onion, cooked sauce and scrambled eggs between the bowls. Drizzle 1 tablespoon mayonnaise over each and add the optional nori strips. Serve immediately; mix a little of everything into each spoonful.

03 / Enjoy your meal

Finished dish

Finished dish: Chicken mayo rice bowls
Chicken mayo rice bowls
Helpful tips

For 2 servings. 1 level tablespoon = 15 ml; 1 teaspoon = 5 ml. Contains egg and soy; sauce may contain wheat. Check mayonnaise and sauce labels. Refrigerate rice within 1 hour and other cooked components within 2 hours, at 4°C or below. Use within 24 hours; reheat the rice, chicken and eggs only once to 74°C throughout, then add mayonnaise and nori.

Enjoy every bite

How to enjoy it

Take a little rice, glazed chicken and fully cooked egg together. Add the mayonnaise just before eating; cut chicken into smaller pieces for young children.

Serve it with