Chicken Breast Egg Konjac Rice Bowl

Name: Chicken Breast Egg Konjac Rice Bowl
Total time: 15 min
Yield: 526 g
Ingredients: Brown Rice & Barley Konjac Rice 150 g; Raw Egg 55 pcs; Oyster Mushroom 30 g; Sliced Green Onion 30 g; Onion 40 g; Raw Chicken Breast 100 piece (palm-sized); Water (Drinking water) 100 cup; Sesame Oil 3 ml; Minced Garlic 5 tsp; Monkshu Premium Vanilla Syrup with Allulose 3 g; Saemi Kitchen Soy Sauce 10 ml

Soy sauce 3t / Allulose 0.8t / Minced garlic 0.5t / Sesame oil 1t / Water 100ml / Cooking wine (soju) 1 cup

Cook 15 min 427 kcal

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

Image coming soon

Ingredients

Main ingredients

Brown Rice & Barley Konjac Rice 150 g
Raw Egg 1 pcs
Oyster Mushroom 30 g
Sliced Green Onion 30 g
Onion 40 g
Raw Chicken Breast 1 piece (palm-sized)

Seasonings/Sauce

Water (Drinking water) 100 cup
Sesame Oil 3 ml
Minced Garlic 5 tsp
Monkshu Premium Vanilla Syrup with Allulose 3 g
Saemi Kitchen Soy Sauce 10 ml

Nutrition summary

Carbohydrates 49.87 g 46%

Protein 35.84 g 33%

Fat 10.59 g 22%

Serving size 526g

Cooking steps

1

Dice the chicken breast and prepare it.
2

Rinse the konjac and cut it into suitable pieces.
3

Beat the eggs and set aside.
4

Add olive oil to a pan and cook the chicken breast.
5

Add konjac and stir-fry together.
6

Pour the beaten eggs into the pan and mix with the ingredients while cooking.
7

Place the finished ingredients over rice to serve as a rice bowl.

Chicken Breast Egg Konjac Rice Bowl

AI 영양사 앤디