Ingredients
Rice
- 1 cup dry jasmine rice 185 g; use package water ratio if different
- 1 1/2 cups water 360 ml, for rice
Chicken
- 1 1/2 lb ground chicken 680 g
- 1 tbsp neutral oil 15 ml
- 3 cloves garlic 9 g, finely minced
- 1 tbsp fresh ginger 10 g, finely grated
Sauce
- 3 tbsp gochujang paste 45 g; heat and salt vary by brand
- 1 tbsp low-sodium soy sauce 15 ml
- 2 tsp honey 15 g
- 1 tbsp rice vinegar 15 ml
- 1/4 cup water 60 ml, for sauce
- 1 tsp toasted sesame oil 5 ml, added off heat
To serve
- 1 small cucumber 200 g, thinly sliced
- 1 medium carrot 100 g, cut into thin matchsticks
- 3 small scallions 30 g, thinly sliced
Equipment
- 1 Wide skillet
- 1 Saucepan with lid
- 1 Food thermometer
- 1 Small mixing bowl
Instructions
- Rinse the rice if directed on its package. Combine rice and 1½ cups water in a saucepan; bring to a boil, cover and reduce to low. Cook about 15 minutes, then rest covered for 10 minutes off heat. Follow the package water ratio and timing if they differ.
- Before handling raw chicken, wash the produce and prepare cucumber, carrot and scallions on a clean board. Refrigerate until serving. In a small bowl, whisk gochujang, soy sauce, honey, rice vinegar and ¼ cup water until smooth. Taste this sauce now and adjust the paste for your heat preference.
- Heat the neutral oil in a wide skillet over medium-high heat. Add chicken in an even layer and leave undisturbed for about 3–4 minutes. Break into small pieces and cook, stirring, for another 5–7 minutes. Check several thick pieces with a food thermometer; ground chicken must reach 165°F (74°C).
- Reduce heat to medium. Stir in garlic and ginger for 30 seconds. Add the prepared sauce and simmer, stirring, for 2–3 minutes until it clings to the chicken. Add a tablespoon of water if it begins sticking. Remove from heat and stir in sesame oil.
- Fluff the rice and divide among four bowls. Add chicken, cucumber, carrot and scallions. Serve immediately, keeping the raw vegetables separate from any portions intended for reheating.
Nutrition
Calories: 520kcal
Video
Notes
Video credit: Ethan Chlebowski, How to Eat Ground Meat & Rice Everyday (without going insane), uploaded October 20, 2026. Embedded section starts at 5:34. His recipe uses shallot, chili, dark soy sauce and mayonnaise; this version uses garlic, ginger, honey, cucumber and carrot and different quantities. The video demonstrates the shared skillet technique.
Estimates: About 520 calories per bowl including rice, oil and vegetables. Estimated ingredient cost US $10.50 total, $2.63 per bowl; prices and product labels vary. Neither estimate includes optional extras.
Storage: Refrigerate cooked rice and chicken in shallow containers within two hours, at 40°F (4°C) or below. Use within 3–4 days and reheat to 165°F (74°C). Store fresh vegetables separately. Contains soy and sesame; gochujang and soy sauce may contain wheat. Check labels.