Korean chicken mayo rice bowls (chicken mayo deopbap)
A Korean comfort bowl of warm rice, sweet soy-glazed chicken, soft scrambled egg and a zigzag of mayo.
- 30 min total
- 15 min hands-on
- Follow-a-recipe easy
- Serves 2
- About $2.29 a serving
- 720 calories
Dolly says: Most of the time here is hands-off, so you can sit down while it cooks.
Ingredients
For 2 servings.
- 1 cup jasmine rice
- 1 clove garlic, minced
- 2 large eggs
- 1¼ cups rotisserie chicken, shredded
- 2 tbsp mayonnaise
- 1 stalk green onions, sliced
- 1 tsp sesame seeds (optional)
From your pantry
- 1¼ cups water
- ¼ tsp salt
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tsp vegetable oil
Each serving has about 720 calories, 36 g protein, 83 g carbs and 26 g fat, and costs about $2.29 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No jasmine rice? Long-grain white rice or basmati rice works.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
the rice, then bring it in a with the water and salt.
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
High heat
once, cover, turn the heat to low and cook 15 minutes.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Low heatTimer: 15 min
While it cooks, the soy sauce, brown sugar, garlic and 2 tablespoons of water together in a small bowl.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Beat the eggs with a fork.
Heat the oil in a nonstick over low heat, add the eggs, and slowly 1 to 2 minutes, until softly set.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Low heat
Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Move them to a plate.
Dolly’s tip: Low and slow gives you soft, silky curds. Pull them while they still look a little glossy.Pour the sauce into the same over medium heat and let it bubble 1 minute.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium heat
Add the chicken and 2 minutes, until it’s hot and .
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Glaze. A glaze is a thin, glossy coating, often sweet, brushed or spooned over food near the end. It adds shine and flavor, and because it has sugar, it can burn quickly.
How you’ll know: The food looks shiny and evenly coated, sticky at the edges but not blackened.
Medium heat
Food safety: Rotisserie chicken, deli meat, canned tuna and cooked shrimp are already cooked. Keep them cold until you use them, and heat them until steaming hot if the recipe warms them.
Divide the rice between two bowls and top with the egg and chicken, spooning over any sauce left in the pan.
Zigzag the mayo over the top and finish with the green onion and sesame seeds.
Dolly’s tip: Spoon the mayo into a small plastic bag, snip off a tiny corner, and squeeze. That’s how you get the thin lines.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
More dinners like this
Canned chicken and rice soup
30 min
Egg fried rice
25 min
Honey sriracha chicken
30 min
Lemon pepper chicken
30 min
30-minute dinners ›High-protein dinners ›What to make with eggs and rice ›