Oyakodon (Chicken and Egg Rice Bowl)

Name: Oyakodon (Chicken and Egg Rice Bowl)
Yield: 489 g
Ingredients: scrambled eggs 94 serving; whole chicken (original) 110 g; enoki mushrooms 100 g; onion 30 g; cooked brown rice (instant) 150 g; dark soy sauce 5 ml

Difficulty EASY 590 kcal

#low carb #high protein

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Ingredients

Main ingredients

scrambled eggs 1 serving
whole chicken (original) 110 g
enoki mushrooms 100 g
onion 30 g
cooked brown rice (instant) 150 g

Seasonings/Sauce

dark soy sauce 5 ml

Nutrition summary

Carbohydrates 71.18 g 47%

Protein 45.21 g 30%

Fat 15.34 g 23%

Serving size 489g

Cooking steps

1

Cut chicken into bite-sized pieces.
2

Thinly slice the onion.
3

Stir-fry chicken and onion in a pan.
4

Add soy sauce, mirin, sugar, and water, then bring to a simmer.
5

Lightly beat the eggs and pour evenly over the pan.
6

When the eggs are half-cooked, serve over rice.

Oyakodon (Chicken and Egg Rice Bowl)

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