Chicken Mayo Rice Bowl

Place the leftover chicken on a cutting board and use a knife to cut it into bite-sized pieces.

Place the onion on the cutting board and use a knife to thinly julienne it.

Crack 2 eggs into a bowl and use a fork or whisk to beat them thoroughly to make egg wash.

In a small bowl, add 2 tbsp of soy sauce, 1 tbsp of sugar, and 1 tbsp of cooking wine, and mix with a spoon to make the rice bowl sauce.

Place a pan on the stove, add cooking oil, then add the julienned onion and stir-fry over medium heat with a spoon.

When the onion becomes translucent, pour the prepared sauce into the pan and boil until it bubbles.

Once the sauce boils, add the cut leftover chicken to the pan and stir-fry with a spoon so the sauce coats it evenly.

In another pan, add cooking oil and pour in the beaten egg, then stir with a spoon or spatula to make soft scrambled eggs.

Place one bowl of rice flat in a serving dish.

Arrange the scrambled eggs nicely around the rice.

Place the leftover chicken and onion stir-fried with the sauce in the center of the rice.

Squeeze mayonnaise over the chicken mayo rice bowl.

Finally, sprinkle with seaweed flakes to finish.