Chicken Breast and Egg Rice Bowl

Name: Chicken Breast and Egg Rice Bowl
Yield: 385 g
Ingredients: Tsuyu sauce 5 g; Allulose syrup 5 ml; Cooking wine 5 g; Dark soy sauce 5 ml; Fried egg (excluding salt) 100 g; Stir-fried onion 40 side dish bowl; Grilled chicken breast 120 g; Mixed grain rice 105 serving

494 kcal

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Ingredients

Main ingredients

Tsuyu sauce 5 g
Allulose syrup 5 ml
Cooking wine 5 g
Dark soy sauce 5 ml
Fried egg (excluding salt) 100 g
Stir-fried onion 0.5 side dish bowl
Grilled chicken breast 120 g
Mixed grain rice 0.5 serving

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 46.32 g 35%

Protein 54.6 g 42%

Fat 13.31 g 23%

Serving size 385g

Cooking steps

1

Cut the chicken breast into small pieces.
2

Beat the eggs and set aside.
3

Add cooking oil to a pan and stir-fry the chicken breast.
4

When the chicken is cooked, add rice and mix well.
5

Pour in the eggs and cook while stirring everything together.
6

Season with soy sauce and salt.
7

Serve in a bowl and enjoy.

Chicken Breast and Egg Rice Bowl

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