Simple Chicken Mayo Rice Bowl Recipe Using Leftover Chicken
How to Use Leftover Chicken: Making a Delicious Chicken Mayo Rice Bowl (feat. Teriyaki Sauce)
Transform your leftover fried chicken (karaage) into a delectable Chicken Mayo Rice Bowl! This dish perfectly balances tender scrambled eggs, savory chicken, and a sweet and salty teriyaki sauce, making it a satisfying one-bowl meal. Chicken Mayo bowls are a popular comfort food, and this recipe is a fantastic way to use up any extra chicken you might have. The secret to its incredible flavor is caramelizing the onions in teriyaki sauce, and I’ll share that sauce recipe with you too! Let’s get started!
Main Ingredients
- Leftover fried chicken (karaage), about 140g, shredded
- 3 large eggs
- Pinch of salt
- 1 small onion, thinly sliced
- 2/3 bowl of warm rice (approx. 2 servings)
- Mayonnaise, to taste
- Chopped parsley, for garnish (optional)
Onion Teriyaki Sauce
- 4 Tbsp soy sauce
- 2 Tbsp mirin (sweet rice wine)
- 2 Tbsp sugar
- 4 Tbsp water
- 4 Tbsp soy sauce
- 2 Tbsp mirin (sweet rice wine)
- 2 Tbsp sugar
- 4 Tbsp water
Cooking Instructions
Step 1
First, shred the leftover fried chicken into bite-sized pieces. About 140g is a good amount to use.
Step 2
Peel and thinly slice the onion. It might seem like a lot of onion, but it will cook down significantly when simmered in the sauce.
Step 3
In a bowl, crack the 3 eggs and add a pinch of salt. Whisk well until combined.
Step 4
In a small bowl, combine all the teriyaki sauce ingredients: 4 Tbsp soy sauce, 2 Tbsp mirin, 2 Tbsp sugar, and 4 Tbsp water. Stir until the sugar is completely dissolved.
Step 5
Lightly oil a frying pan over medium heat. Pour in the whisked eggs. As the edges begin to set, gently stir and scramble the eggs until they are soft and fluffy. Be careful not to overcook them.
Step 6
Transfer the softly cooked scrambled eggs to a separate bowl. Setting them aside will help maintain their shape when you assemble the bowl.
Step 7
Without cleaning the pan used for the eggs, add the shredded chicken. Lightly stir-fry the chicken. (You can also warm it in the microwave, but stir-frying it in the same pan enhances the flavor.) Once lightly warmed, remove the chicken and set it aside with the scrambled eggs.
Step 8
In the same pan (without washing), add the sliced onions. Pour the prepared onion teriyaki sauce over the onions. (Using the same pan allows the residual flavors from the chicken to meld into the sauce, adding extra depth.)
Step 9
Simmer over medium-low heat until the sauce has reduced and thickened slightly. The onions will absorb the delicious sauce as they cook.
Step 10
Cook until most of the liquid has evaporated and the onions are translucent and tender. Your flavorful onion teriyaki sauce is ready!
Step 11
Now, let’s assemble the rice bowl. Place 2/3 bowl of warm rice into your serving bowl.
Step 12
Arrange the stir-fried chicken pieces evenly over the rice.
Step 13
Next, generously spoon the cooked onion teriyaki sauce over the chicken, and then top with the fluffy scrambled eggs.
Step 14
Finally, drizzle mayonnaise in a zigzag pattern over the top. Your delicious Chicken Mayo Rice Bowl is complete! For an extra touch, sprinkle with chopped parsley. Enjoy your meal!
