Sundae Chicken Breast Fried Rice

Name: Sundae Chicken Breast Fried Rice
Yield: 2165 g
Ingredients: Liquid Allulose 50 spoon; Low-Sugar Oyster Sauce 10 portion; Olive Oil 50 spoon; Delicious Low-Sodium Brewed Soy Sauce 30 ml; Boiled Egg 225 piece; Young Radish Kimchi 100 g; Frozen Chicken Breast 600 g; Sundae (Korean Blood Sausage) 200 g; Green Onion 200 g; Chives 50 g; Brown Rice 500 g; Konjac Rice 150 g

2,801 kcal

#High protein #Low sugar #Low carb #Low calorie

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Ingredients

Main ingredients

Liquid Allulose 2.5 spoon
Low-Sugar Oyster Sauce 0.1 portion
Olive Oil 5 spoon
Delicious Low-Sodium Brewed Soy Sauce 30 ml
Boiled Egg 5 piece
Young Radish Kimchi 100 g
Frozen Chicken Breast 600 g
Sundae (Korean Blood Sausage) 200 g
Green Onion 200 g
Chives 50 g
Brown Rice 500 g
Konjac Rice 150 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 312.03 g 42%

Protein 201.76 g 27%

Fat 98 g 30%

Serving size 2165g

Cooking steps

1

Cut chicken breast, sundae (Korean blood sausage), and vegetables into bite-sized pieces.
2

Add oil to a pan and stir-fry the chicken breast.
3

Once the chicken breast is cooked, add the sundae and stir-fry.
4

Add vegetables and rice, mixing and stir-frying evenly.
5

Season with salt and pepper.
6

Transfer to a serving plate.

Sundae Chicken Breast Fried Rice

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