Chicken Breast and Egg Rice Bowl

Name: Chicken Breast and Egg Rice Bowl
Yield: 524 g
Ingredients: Sliced Green Onion 15 g; Onion 70 half onion (1/2); Ottogi Sprouted Black Rice 147 piece; IFF Pink Salt Chicken Breast 150 g; Raw Egg 110 piece; Sesame Oil 7 spoon; Oyster Sauce 15 two spoons (2spoon); Dark Soy Sauce 10 ml

Difficulty EASY 648 kcal

#diet #high protein #low carb #low calorie

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Ingredients

Main ingredients

Sliced Green Onion 15 g
Onion 1 half onion (1/2)
Ottogi Sprouted Black Rice 0.7 piece
IFF Pink Salt Chicken Breast 150 g
Raw Egg 2 piece

Seasonings/Sauce

Sesame Oil 7 spoon
Oyster Sauce 15 two spoons (2spoon)
Dark Soy Sauce 10 ml

Nutrition summary

Carbohydrates 64.87 g 41%

Protein 51.83 g 33%

Fat 18.41 g 26%

Serving size 524g

Cooking steps

1

Cut the chicken breast into bite-sized pieces.
2

Slice the onion.
3

Heat oil in a pan and sauté the onion.
4

Add the chicken breast and cook until done.
5

Season with salt and pepper.
6

Beat the eggs and pour them into the pan, gently cook until set.
7

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

Chicken Breast and Egg Rice Bowl

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