Chicken Mayo Rice Bowl

Name: Chicken Mayo Rice Bowl
Total time: 15 min
Yield: 411 g
Ingredients: Seasoned Seaweed 1 g; Fresh Egg 110 piece; Harimi Chicken Low Sodium Chicken Breast Black Pepper 100 piece; Allulose Syrup 20 spoon; Cooking Wine 20 g; Brown Rice 75 g; Low Sugar Oyster Sauce 15 g; Olive Oil 40 g; Brewed Soy Sauce 20 g; Pure Vegetable Soy Mayo 10 g

Cook 15 min Difficulty EASY 582 kcal

#chicken mayo #rice bowl #chicken breast #mayonnaise #easy cooking #one bowl #home meal #lunch box #convenience food #chicken

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Ingredients

Main ingredients

Seasoned Seaweed 1 g
Fresh Egg 2 piece
Harimi Chicken Low Sodium Chicken Breast Black Pepper 1 piece
Allulose Syrup 1 spoon
Cooking Wine 20 g
Brown Rice 75 g
Low Sugar Oyster Sauce 15 g
Olive Oil 40 g
Brewed Soy Sauce 20 g
Pure Vegetable Soy Mayo 10 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 54.03 g 34%

Protein 44.61 g 28%

Fat 27.37 g 38%

Serving size 411g

Cooking steps

1

Cut the chicken breast into bite-sized pieces.
2

Heat some cooking oil in a pan and cook the chicken breast.
3

Season the chicken breast with salt and pepper.
4

Place the chicken breast on top of the rice.
5

Drizzle with mayonnaise and teriyaki sauce.
6

Garnish with seaweed flakes and green onion to finish.

Chicken Mayo Rice Bowl

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