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Chicken soboro don with scrambled eggs and peas

Soboro don is a Japanese rice bowl for 4 people, ready in 30 minutes, rated very easy, for about €2.20 per person. It layers ground chicken simmered in soy sauce and ginger, soft scrambled eggs, and peas over rice. The key to getting it right is stirring the chicken constantly so it breaks into small, fine crumbles.

Tonight, a simple and colorful Japanese bowl, with rice, soy simmered ground chicken, soft scrambled eggs, and peas.

Chicken soboro don with scrambled eggs and peas
Total time
30 min
Difficulty
Very easy
Cost per person
€2.20
Calories per person
620 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

Soboro don plays on the contrast between three textures sitting side by side in the same bowl, warm sticky rice, sweet and savory ground chicken, and soft scrambled eggs. Every bite changes depending on what your spoon picks up, and that mix is what makes this bowl so enjoyable, even for kids who like spotting each ingredient before stirring it all together.

This is the kind of weeknight dinner you can make without thinking twice, since everything cooks in parallel in under thirty minutes and nothing here is technical. Mon Chou suggests it for nights when you want a complete, colorful, balanced meal without a complicated shopping list or hours in the kitchen.

The ingredients

4 people

Butcher

  • Ground chicken 500 g

Dairy

  • Eggs 6

Frozen foods

  • Frozen peas 200 g

Pantry

  • Short grain rice or sushi riceoften in the pantry 320 g
  • Soy sauceoften in the pantry 5 tbsp
  • Sugaroften in the pantry 2 tbsp
  • Mirin or sweet white wine 2 tbsp
  • Oiloften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch

Fruits and vegetables

  • Fresh ginger 1 piece

Allergens Soy, Gluten, Eggs

The step by step recipe

  1. Cook the rice according to the package instructions, then let it rest covered. 15 min

    Rinse the rice several times before cooking, the water should run clear.

  2. Put the ground chicken in a saucepan with 3 tablespoons of soy sauce, the sugar, the mirin, and the grated ginger, and stir constantly over medium heat until it's crumbled. 8 min

    Stir nonstop with two chopsticks or a fork, the meat turns fine and crumbly.

  3. Cook the peas for a few minutes in boiling water, then drain them. 3 min

    Run them under cold water to keep their green color.

  4. Beat the eggs with the remaining soy sauce and a pinch of salt, then scramble them over low heat, stirring constantly. 4 min

    Keep stirring constantly to get small, soft curds rather than an omelet.

  5. Arrange the rice in each bowl, then the chicken, eggs, and peas in three colorful strips.

    Keep the three colors separate and let everyone mix it themselves.

Our tips to get it right

  • Pick short grain or sushi rice rather than long grain, it stays slightly sticky and holds the chicken sauce better at the bottom of the bowl.
  • Cook the three components in order, chicken, peas, eggs, so you can reuse the same pan or pot and cut down on dishes.
  • Taste the chicken before serving, and add a splash more soy sauce if you like it bolder, the sugar naturally balances the saltiness.

The variations

  • Swap the ground chicken for ground pork for a stronger flavor, the crumbling technique stays exactly the same.
  • For a vegetarian version, use crumbled tofu instead of chicken and cook it with the same soy sauce, sugar, and ginger.
  • For kids or rushed nights, skip the ginger and serve the chicken and eggs slightly less sweet.

What to serve it with

  • A light miso soup
  • Warm salted edamame
  • Unsweetened green tea

Storage

Keep the ground chicken and peas in a sealed container in the fridge for 2 to 3 days. Scrambled eggs don't hold up as well, so it's best to cook them fresh right before serving. Reheat the chicken and rice separately in a pan or microwave before putting the bowl back together.

Questions about this dish

Can you make soboro don ahead of time?

You can cook the rice and ground chicken a few hours ahead and keep them chilled. Scramble the eggs just before serving so they stay soft.

How do you keep the chicken from clumping together?

Stir the ground chicken constantly with a fork or chopsticks throughout cooking. That repeated motion is what breaks the meat into small, fine crumbles instead of big chunks.

Can you replace the mirin?

Yes, a sweet white wine works well in the same amount. You can also use a bit more sugar if you have neither on hand.

Does soboro don freeze well?

The ground chicken freezes well on its own, in an airtight container, for up to 2 months. Rice and scrambled eggs don't freeze as well, so it's better to make those fresh right before serving.

How long does it take to make a chicken soboro don with scrambled eggs and peas?

Count 30 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a chicken soboro don with scrambled eggs and peas?

About 620 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a chicken soboro don with scrambled eggs and peas cost?

About €2.20 per serving, or €8.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains soy, gluten, eggs. Always check the labels of the products you buy.

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