Chicken Breast & Egg Rice Bowl 1

Name: Chicken Breast & Egg Rice Bowl 1
Yield: 1470 g
Ingredients: Extra Virgin Olive Oil 10 ml; Premium Soy Sauce 20 ml; Oyster Sauce 30 g; Onion 140 half onion (1/2 ea); Fresh Eggs 280 g; Fresh Chicken Breast 450 g; Mixed Grain Rice (Instant) 540 g

1,896 kcal

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Ingredients

Main ingredients

Extra Virgin Olive Oil 10 ml
Premium Soy Sauce 20 ml
Oyster Sauce 30 g
Onion 2 half onion (1/2 ea)
Fresh Eggs 280 g
Fresh Chicken Breast 450 g
Mixed Grain Rice (Instant) 540 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 208.77 g 46%

Protein 159.23 g 35%

Fat 40.02 g 20%

Serving size 1470g

Cooking steps

1

Cut the chicken breast into bite-sized pieces.
2

Chop the onion and green onion.
3

Add oil to a pan and cook the chicken breast.
4

Add the chopped onion and green onion and stir-fry together.
5

Season with soy sauce, sugar, and pepper.
6

Beat the eggs and pour them into the pan. Cook over low heat.
7

Serve the chicken and eggs on top of rice to finish.

Chicken Breast & Egg Rice Bowl 1

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