Chicken Breast Egg Rice

Name: Chicken Breast Egg Rice
Yield: 300 g
Ingredients: raw egg 55 pcs; Cheongyang chili pepper 45 g; minced garlic 5 teaspoon; onion 70 half (1/2 pcs); Harim Chicken Breast Cube Original 100 g; cooking wine 5 g; liquid allulose 10 spoon; low-sugar oyster sauce 5 g; dark soy sauce 5 ml

303 kcal

#diet #high-protein #low-sugar #low-carb #low-calorie

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Ingredients

Main ingredients

raw egg 1 pcs
Cheongyang chili pepper 45 g
minced garlic 1 teaspoon
onion 1 half (1/2 pcs)
Harim Chicken Breast Cube Original 100 g

Seasonings/Sauce

cooking wine 5 g
liquid allulose 10 spoon
low-sugar oyster sauce 5 g
dark soy sauce 5 ml

Nutrition summary

Carbohydrates 29.46 g 36%

Protein 28.92 g 35%

Fat 10.85 g 29%

Serving size 300g

Cooking steps

1

Cut the chicken breast into small pieces.
2

Beat the eggs and set aside.
3

Heat oil in a pan and cook the chicken breast.
4

Once the chicken breast is cooked, pour in the eggs and scramble.
5

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

Chicken Breast Egg Rice

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