Teriyaki Rice Bowl

Name: Teriyaki Rice Bowl
Yield: 480 g
Ingredients: Stir-fried Onion 80 side dish bowl; Pork Shoulder 100 g; Blanched Enoki Mushrooms 100 side dish bowl; Soft-boiled Egg 50 piece; Oyster Sauce 30 tablespoon (2 spoons); Seasoned Soy Sauce 100 ml; Allulose Syrup 20 spoon

330 kcal

#Teriyaki Bowl #Chicken Rice Bowl #Japanese Food #Easy Cooking #Home-cooked Meal #Teriyaki Sauce #One Bowl Dish #Lunchbox #Rice Dish #Meat Rice Bowl

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Ingredients

Main ingredients

Stir-fried Onion 1 side dish bowl
Pork Shoulder 100 g
Blanched Enoki Mushrooms 1 side dish bowl
Soft-boiled Egg 1 piece

Seasonings/Sauce

Oyster Sauce 30 tablespoon (2 spoons)
Seasoned Soy Sauce 100 ml
Allulose Syrup 20 spoon

Nutrition summary

Carbohydrates 36.8 g 36%

Protein 35.57 g 35%

Fat 13.17 g 29%

Serving size 480g

Cooking steps

1

Cut the chicken into bite-sized pieces.
2

Slice the onion and bell pepper into thin strips.
3

Heat cooking oil in a pan and stir-fry the chicken.
4

Add the vegetables and stir-fry together.
5

Pour in the teriyaki sauce and cook, mixing well.
6

Serve the stir-fried mixture over rice to finish.

Teriyaki Rice Bowl

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