Chicken Breast Vegetable Fried Rice with Egg

Sauté minced garlic and various vegetables in olive oil, add chicken breast, season with oyster sauce and soy sauce, then add rice and perilla leaves. Stir-fry everything together to finish.

Cook 10 min Difficulty EASY 325 kcal
#Diet #High Protein #Low Carb #Low Calorie
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Ingredients
Main ingredients
  • Chicken Breast 100 g
  • Perilla Leaves 8 g
  • Fresh Carrot 54 g
  • Fresh Cabbage 80 g
  • Olive Oil 5 g
  • Minced Garlic 1 teaspoon
  • King Oyster Mushroom 66 g
  • Onion 50 g
Seasonings/Sauce
  • Monggo Soy Sauce Songpyo 5 ml
  • Oyster Sauce 10 g
Nutrition summary
Carbohydrates 24.48 g 36%
Protein 28.64 g 42%
Fat 6.78 g 22%
Serving size 383g
Cooking steps
  1. 1

    Cut chicken breast and various vegetables into bite-sized pieces.

  2. 2

    Heat olive oil in a pan and sauté the chicken breast.

  3. 3

    When the chicken is cooked, add the vegetables and stir-fry.

  4. 4

    Add the rice and mix well with all ingredients while stir-frying.

  5. 5

    Season with salt and pepper.

  6. 6

    Fry an egg in another pan.

  7. 7

    Top the fried rice with the fried egg to finish.

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