Remove the chalazae from the eggs. Using a whisk, beat the eggs for about 1 minute until the whites and yolks are completely combined. Add all the ingredients marked with ● and mix well.

Pour the egg mixture into a frying pan and cook over medium-low heat. Quickly stir with four chopsticks. When the eggs start to set as shown in the photo, reduce to low heat and continue stirring quickly.

For an easier method, use a whisk instead of chopsticks. Stir for about 3–4 minutes to evaporate excess moisture.

The eggs should be a beautiful, even yellow color. Your fluffy, finely textured scrambled eggs are done!

Mix the ground chicken with all the ingredients marked with ○. For a moister, crumblier texture, add 2 or more tablespoons (30 ml or more) of water to adjust the juiciness.

Add the mixture from step 5 to a frying pan and cook over medium heat. If there is a lot of liquid, stir with a spatula. If there is less liquid, use chopsticks and cook over low heat. Simmer to reduce the liquid.

Once the chicken is flavorful, moist, and crumbly, your chicken soboro is ready!

Serve the eggs and chicken soboro over rice and enjoy!

Thank you! On March 2, 2021, this recipe ranked in the top 10 for "Two-Color Donburi" searches. Thank you so much!

Thank you! On March 19, 2021, this recipe ranked #1 in the daily "Main Dish" category. Thank you so much!

Thank you! On October 11, 2021, this recipe ranked #1 for "Two-Color Donburi." Thank you!

Thank you! This recipe has become a hot topic. Thanks to everyone who tried it and shared their feedback!