Chicken Mayo Rice Bowl

Beat 2 eggs with a pinch of salt and some pepper.

Slice the onion thinly and shred the chicken breast into small pieces.

Sauce: Mix 1 tablespoon each of soy sauce, mirin, allulose (or stevia), and oyster sauce. Add 2 tablespoons of water and combine well.

Prepare the rice by topping it with the scrambled eggs, and stir-fry the chicken breast separately.

When the chicken breast absorbs the oil, add the onions and stir-fry until the onions are halfway cooked. Then pour in the pre-made sauce and simmer over low heat.

Place step 5 over the rice, then top with seaweed flakes, mayonnaise, and sesame seeds.