Chicken Breast & Egg Rice Bowl

Name: Chicken Breast & Egg Rice Bowl
Total time: 15 min
Yield: 410 g
Ingredients: Onion 70 회분(1/2개); Fresh Egg 55 개; Brown Rice & Oats 85 g; Raw Chicken Breast 100 회분(손바닥크기); Water (Bottled) 40 ml; Cooking Wine (Mirin) 10 g; Allulose Syrup 20 스푼; Soy Sauce 30 회분

Cook 15 min Difficulty EASY 412 kcal

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Chicken Breast & Egg Rice Bowl finished dish

Ingredients

Main ingredients

Onion 1 회분(1/2개)
Fresh Egg 1 개
Brown Rice & Oats 85 g
Raw Chicken Breast 1 회분(손바닥크기)

Seasonings/Sauce

Water (Bottled) 40 ml
Cooking Wine (Mirin) 10 g
Allulose Syrup 20 스푼
Soy Sauce 30 회분

Nutrition summary

Carbohydrates 58.99 g 51%

Protein 36.89 g 32%

Fat 8.52 g 17%

Serving size 410g

Cooking steps

1

Cut thawed chicken breast into bite-sized pieces.
2

Heat 1 tablespoon of olive oil in a pan, add the chicken breast, and cook until golden. Then add onion and sauté together.
3

Add the prepared sauce (3 soy sauce, 2.5-3 water, 1 allulose, 1 mirin) and simmer over medium-low heat.
4

Once it has reduced a bit, beat one egg and pour it in, cover with a lid and cook for 2-3 minutes.
5

Serve on top of rice.

Chicken Breast & Egg Rice Bowl

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