Level Up Your Leftovers! Chicken & Mayo Rice Bowl with a Korean Twist

Leftover chicken and rice got you feeling, well, leftover-ish? Breathe new life into those leftovers with this Chicken & Mayo Rice Bowl with a Korean Twist! This easy and flavorful dish takes classic chicken and rice and elevates it with a vibrant, savory sauce and a surprise ingredient - seasoned seaweed. It's the perfect way to transform those tired leftovers into a satisfying and delicious meal. (Plus, it's a great way to use up any leftover cooked chicken you might have!) 

Let's be honest, leftover chicken and rice can be a bit, well, boring. We've all been there - staring at the fridge with a heavy sigh, wishing for something a little more exciting. But fear not, fellow leftover warriors! Today, We're taking a culinary adventure to Korea, with a recipe that's as easy as it is delicious. 

This dish was born out of a happy accident. I had some leftover chicken and rice, and I was craving something with a bit of a kick. So, I raided my pantry and fridge, throwing in some ingredients inspired by Korean flavors: soy sauce, a touch of sweetness, and the secret weapon - seasoned seaweed. The result? A flavor explosion that had me wondering why I hadn't tried this sooner! The seaweed adds a unique umami element that perfectly complements the savory chicken and creamy mayo.

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Chicken & Mayo Rice Bowl with a Korean Twist

Serving Size: 4 servings

 

Ingredients:

• 6 eggs, scrambled
• 500g (1 lb) cooked chicken, shredded
• 1 onion, sliced
• 2 packs seasoned seaweed, cut into thin strips
• 3 tbsp soy sauce
• 6 tbsp water
• 1 tbsp oligo syrup
• 1/2 tbsp minced garlic
• Spring onion, chopped, for topping
• Mayonnaise, for topping
• Cooked rice (about 4 cups)

Instructions:

1. Scramble the Eggs: In a large pan, scramble the eggs until fully cooked. Remove from the pan and set aside.
2. Cook the Onion: In the same pan, add the sliced onion and cook until it becomes translucent.
3. Prepare the Sauce and Warm the Chicken: In a small bowl, mix the soy sauce, water, minced garlic, and oligo syrup. Add this mixture to the pan with the onions and bring to a simmer. Then, add the shredded cooked chicken to the pan and warm until heated through.
4. Assemble the Dish: On a plate, put a serving of rice in the center. Arrange the scrambled eggs around the rice. Add the warmed chicken and sauce on top of the rice. Top with thin strips of seasoned seaweed and chopped spring onions. Drizzle with mayonnaise.
5. Serve: Enjoy your hearty and flavorful Cooked Chicken with Mayo and Rice!

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Tips for Making Chicken & Mayo Rice Bowl:

• Substitutes: You can use tofu instead of chicken for a vegetarian version. Just marinate it in the same sauce for extra flavor.
• Add Veggies: Feel free to add other vegetables like bell peppers or spinach for extra nutrition and color.
• Spice it Up: If you like a bit of heat, add some chili flakes or a dash of hot sauce to the sauce mixture.
• It is best to serve immediately after cooking for optimal flavor and texture.

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This Chicken & Mayo Rice Bowl with a Korean Twist is a fantastic way to reimagine leftover chicken and rice. It's easy, flavorful, and incredibly versatile. So next time you're staring down those leftovers, don't despair! Get creative and whip up this delicious dish.

Do you have a favorite way to use up leftover chicken and rice? Share your recipes in the comments below!

Follow me on Instagram @CookWithJuyea for more easy and delicious recipes!

Keywords: Leftover chicken recipe, chicken and rice bowl, Korean rice bowl, mayo rice bowl,  weeknight meal, Cooked Chicken with Mayo, Comfort Food, Easy Dinner Recipe, Scrambled Eggs, Seasoned Seaweed, Chicken and Rice, Quick Dinner, Creamy Mayo Topping

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