Chicken Breast and Egg Rice Bowl

Name: Chicken Breast and Egg Rice Bowl
Yield: 416 g
Ingredients: perilla oil 6 g; olive oil 5 g; 95 Kcal Rice Substitute 65 g; green onion 9 g; original chicken breast 64 g; fresh egg 110 개; onion 68 g; water (bottled) 72 ml; stevia (sugar substitute) 1 g; oyster sauce 5 g; Chung Jung One Fermented Low Sodium Kelp Soy Sauce 11 g

421 kcal

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Ingredients

Main ingredients

perilla oil 6 g
olive oil 5 g
95 Kcal Rice Substitute 65 g
green onion 9 g
original chicken breast 64 g
fresh egg 2 개
onion 68 g

Seasonings/Sauce

water (bottled) 72 ml
stevia (sugar substitute) 1 g
oyster sauce 5 g
Chung Jung One Fermented Low Sodium Kelp Soy Sauce 11 g

Nutrition summary

Carbohydrates 22.17 g 22%

Protein 32.24 g 31%

Fat 21.38 g 47%

Serving size 416g

Cooking steps

1

Cut the chicken breast and onion into bite-sized pieces.
2

Crack the eggs into a bowl and season with salt and pepper.
3

Heat cooking oil in a pan and sauté the onion and chicken breast.
4

Once the chicken breast is cooked, pour in the beaten eggs and stir gently over low heat until set.
5

Spoon the chicken breast and egg mixture over rice.
6

Top with green onions or parsley to taste.

Chicken Breast and Egg Rice Bowl

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