Quick Chicken Mayo Rice Bowl with Leftover Chicken
Transform Leftover Chicken into a Delicious Meal: Chicken Mayo Rice Bowl Recipe
Don’t throw away leftover chicken! You can easily make a delicious Chicken Mayo Rice Bowl for a satisfying meal. The addition of wasabi mayonnaise sauce cuts through the richness and adds a wonderful flavor. Here’s a simple yet hearty chicken rice bowl recipe.
Main Ingredients
- Leftover chicken 110g (cut into bite-sized pieces)
- Warm rice 210g
- Onion 200g (sliced 0.5cm thick)
- Eggs 2
- Water 3 Tbsp
- Perilla oil (Deulgireum) 2 Tbsp
- Green onion (scallions) for garnish (thinly sliced)
Spicy Wasabi Mayo Sauce
- Mayonnaise 1.5 Tbsp
- Wasabi 1 tsp
- Black pepper to taste (a pinch)
Sweet and Savory Egg Seasoning
- Cooking sake (Mirin) 1 Tbsp
- Tsuyu (Japanese dipping sauce) 1 tsp
- Black pepper to taste (a pinch)
- Mayonnaise 1.5 Tbsp
- Wasabi 1 tsp
- Black pepper to taste (a pinch)
Sweet and Savory Egg Seasoning
- Cooking sake (Mirin) 1 Tbsp
- Tsuyu (Japanese dipping sauce) 1 tsp
- Black pepper to taste (a pinch)
Cooking Instructions
Step 1
First, cut the leftover chicken into bite-sized pieces using scissors. Heat a non-stick frying pan over medium-low heat and add the chicken without oil (or with a tiny bit). Pan-fry until golden brown and slightly crispy on both sides. This step enhances the chicken’s flavor and makes it more delicious when served on the rice bowl.
Step 2
Next, we’ll stir-fry the onions. Heat the frying pan over medium heat and add 1 tablespoon of perilla oil. Add the thinly sliced onions and sauté until they become translucent and slightly browned. Then, stir in 1 tablespoon of oyster sauce and cook for another 30 seconds. The oyster sauce will infuse the onions with a rich umami flavor.
Step 3
Add 3 tablespoons of water to the sautéed onions and stir-fry for another 30 seconds. This process creates a moist and flavorful onion sauce that complements the rice bowl beautifully, preventing it from being too dry.
Step 4
Prepare the eggs for scrambled eggs. In a clean bowl, whisk the 2 eggs with 1 tablespoon of cooking sake, 1 teaspoon of tsuyu, and a pinch of black pepper. Whisk gently to avoid creating too much foam. The cooking sake helps to eliminate any eggy smell, and the tsuyu adds a subtle savory depth.
Step 5
Reduce the heat to medium-low and add 1 tablespoon of perilla oil to the frying pan. Pour in the whisked egg mixture. Let it cook for about 30 seconds until the edges begin to set. Then, gently stir the eggs with a wooden spoon or chopsticks. For a creamier texture, turn off the heat while the eggs are still slightly undercooked and let them finish cooking with residual heat. This results in incredibly soft and fluffy scrambled eggs.
Step 6
Now, let’s make the delicious sauce! In a small bowl, combine 1.5 tablespoons of mayonnaise, 1 teaspoon of wasabi, and a pinch of black pepper. Mix well until smooth. The subtle spiciness of the wasabi combined with the creaminess of the mayonnaise creates a fantastic sauce that balances the richness of the dish.
Step 7
It’s time to assemble the rice bowl! Place a generous portion of warm rice into a serving bowl. Top the rice with the soft scrambled eggs, followed by the sweet and savory onion sauce. Arrange the pan-fried chicken pieces on top, and garnish with the thinly sliced green onions.
Step 8
Finally, drizzle the wasabi mayonnaise sauce over the Chicken Mayo Rice Bowl. For easy drizzling, transfer the sauce into a zip-top bag and snip off a small corner. Create a visually appealing pattern by drizzling the sauce back and forth over the entire bowl. The wasabi mayo sauce makes this dish delightfully savory and slightly sweet, without being too rich. Enjoy this incredibly satisfying Chicken Mayo Rice Bowl – you should definitely give it a try!
