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Prep time: 10 min

Cook time: 15 min

Servings: 1


  • fried chicken pieces, cut up*

  • 1/2 small yellow onion, slice

  • 1/2 cup cooked rice or more (day old rice works wonders)

  • 2 tbsp soy sauce

  • 2 tbsp oligodang aka cooking syrup (can sub with honey, maple, or barley syrup)

  • 1-2 eggs, scrambled

  • laver or crushed seaweed, to top

  • drizzle of mayo

Note: if you need a chicken recipe, check out our Jinny's Kitchen thread for a copycat recipe


  1. Cut your fried chicken into bite-size pieces and set aside. Slice your onion as thinly as possible and set aside.

  2. On a frying pan on medium high heat and add 1 tbsp cooking oil and let it get warm before adding your ingredients.

  3. Once the oil has warm, add in your chicken and stir to make sure every piece is spread. Follow by adding your onions and stir frying until the onions are cooked.

  4. Add in your rice and stir thoroughly. (Note: if using day-old rice, try to separate the rice beforehand so it's easier to mix). Once the rice, onion, and chicken are well mixed, add the soy sauce and cooking syrup (or subs) and stir to incorporate all ingredients.

  5. Clean your pan and add 1 tbsp of cooking oil and let it get warm on medium high heat. Add in your scramble eggs and cook thoroughly (or to your preference).

  6. Place the eggs on top of the fried rice-chicken mix. Top with laver (or crush seaweed and sesame seeds) and drizzle with the mayo. Enjoy!

Vegan note: Use the vegan chicken recipe we provided or store bought friend chicken alternative, vegan mayo and Just Eggs or vegan egg alternative or use our vegan scramble egg recipe.

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