Made with simple ingredients, this Soboro Don (Ground Chicken Bowl) is an easy and filling dish that comes together quickly. Perfectly seasoned ground chicken served with green peas fluffy scrambled eggs over rice, this simple Japanese rice bowl is a sweet but savoury recipe that you’ll love.

Soboro donburi, also known as soboro don, is a classic Japanese dish that literally translates to ground meat (soboro) and rice bowl (donburi, or don for short). It’s a budget-friendly, quick, and easy recipe that you can pull together quickly for a busy weeknight or packed as lunch.

Why You’ll Love This Ground Chicken Rice Bowl

It’s easy! Don’t let all the components fool you, the recipe is so simple and straightforward that anyone can make it.
It’s a complete meal. You don’t have to make any side dishes if you’re not in the mood for it.
It’s comforting. Something about a rice bowl just so comforting.

Ingredients Need to Make Soboro Don

olive oil — or any neutral oil of your choice.
ground chicken — if you do not have ground chicken, ground beef or pork will work as well.
soy sauce — use low sodium soy sauce.
mirin — mirin is a Japanese sweet rice wine, if you are unable to find it, you can try rice vinegar with extra honey
rice vinegar — use the unseasoned version.
sugar — just plain white granulated sugar.
butter — unsalted butter
eggs
peas — I simply bring a pot of water to a boil and add in the frozen peas for a minute or so to quickly cook them.
rice — I serve my ground chicken rice bowl with jasmine rice.

How to Make Soboro Don

In a large skillet, heat the oil over medium heat and then add the ground chicken. Brown the chicken and using a wooden spoon, break the chicken into small pieces.
Half way, add the soy sauce, mirin, rice vinegar, and sugar and continue to cook, until the liquid has all been absorbed.

Meanwhile, in another skillet, melt butter over medium-low heat and add whisked eggs to the pan. Gently and slowly stir with a spatula to make soft and fluffy scrambled eggs. You can also use the same pan as the ground chicken if you don’t want to dirty a second pan, just set it aside, wipe it down, and cook the eggs.
To serve, add rice to the bottom of a meal prep container or bowl.

Peas added beside the ground chicken over rice.

Add the ground chicken to a third of the bowl, then the cooked peas, and finally the eggs to make 3 distinctive layers over the rice.
Serve immediately or let cool and refrigerate for later.

A bowl of rice with ground chicken, peas, and scrambled egg.

Recipe Tips

Use a pair of chopstick and whisk the eggs vigoriously in the pan to make little bite sized pieces. I prefer it to be fluffy so I use a rubber spatula to gently stir it as it cooks.
Traditionally, the sugar is used so it balances out the savoury notes of the soy sauce and brings out the flavours. However, if you’re not a fan of the sweetness, skip the sugar. H doesn’t like sugar in the eggs but I don’t mind the sweet notes.
Break the chicken up into bite-sized pieces of your choice! It can be chunky or fine.
If you do not have peas, green beans or snow peas make for a great alternative. You can even use seasoned spinach. Take your pick of greens!

Make Ahead Tips

Meal prep: once cooled, store the meal in an airtight container for up to 4 days in the fridge. Reheat in the microwave when ready to enjoy.

A meal prep container with rice, ground chicken, peas, and scrambled egg.

A ground chicken bowl with peas and scrambled eggs.

Soboro Don (Ground Chicken Bowl)

5 from 29 votes

Print Recipe Rate this Recipe

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: servings

Ingredients

For the Chicken

1 tbsp olive oil
1 lb ground chicken
¼ cup soy sauce
2 tbsp mirin
1 tbsp rice vinegar
1½ tbsp sugar

For the Eggs

1 tbsp unsalted butter
4-5 eggs
1 tbsp sugar

For the Assembly

1 cup cooked green peas
4 cups cooked jasmine rice

Instructions

In a large skillet, heat the oil over medium heat and then add the ground chicken. Brown the chicken and using a wooden spoon, break the chicken into small pieces.
Half way, add the soy sauce, mirin, rice vinegar, and sugar and continue to cook, until the liquid has all been absorbed.
Meanwhile, in another skillet, melt butter over medium-low heat and add whisked eggs and sugar to the pan. Gently and slowly stir with a spatula to make soft and fluffy scrambled eggs. You can also use the same pan as the ground chicken if you don’t want to dirty a second pan, just set it aside, wipe it down, and cook the eggs.
To serve, add rice to the bottom of a meal prep container or bowl. Then, add the ground chicken to a third of the bowl, then the cooked peas, and finally the eggs to make 3 distinctive layers over the rice.

Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥

Nutrition Per Serving

Author: Carmy

Course: Main Course

Cuisine: Japanese

Nutrition Disclaimer

More Easy Ground Meat Rice Bowls To Try

Other places to connect with me
@carmyshungry on Instagram
Facebook
Shop my Amazon faves
Email: [email protected]