Chicken Breast Egg Rice Bowl (Konjac Version)

Name: Chicken Breast Egg Rice Bowl (Konjac Version)
Total time: 15 min
Yield: 416 g
Ingredients: Fermented Konjac Brown Rice 150 serving; Fresh Egg 100 g; Onion 50 g; Raw Chicken Breast 70 g; Cooking Wine 8 g; Allulose Syrup 8 ml; Low Sugar Oyster Sauce 15 g; Seasoned Soy Sauce 15 ml

Cook 15 min Difficulty EASY 380 kcal

#diet #low sugar #high protein #low carb #low calorie

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Ingredients

Main ingredients

Fermented Konjac Brown Rice 1 serving
Fresh Egg 100 g
Onion 50 g
Raw Chicken Breast 70 g

Seasonings/Sauce

Cooking Wine 8 g
Allulose Syrup 8 ml
Low Sugar Oyster Sauce 15 g
Seasoned Soy Sauce 15 ml

Nutrition summary

Carbohydrates 48.19 g 47%

Protein 33.66 g 33%

Fat 9.15 g 20%

Serving size 416g

Cooking steps

1

Cut the chicken breast, konjac, and onion into bite-sized pieces.
2

Heat olive oil in a pan and sauté the onion and konjac.
3

Add the chicken breast and stir-fry until cooked through.
4

Season with soy sauce and pepper.
5

Beat the eggs, pour into the pan, and cover with a lid until set.
6

Transfer to a bowl to complete.

Chicken Breast Egg Rice Bowl (Konjac Version)

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