Chicken Thigh Mayo Rice Bowl 2

Name: Chicken Thigh Mayo Rice Bowl 2
Total time: 10 min
Yield: 532 g
Ingredients: MyNormal Mayonnaise 20 spoon; Brown Rice 105 bowl; Fried Egg (No Salt) 100 g; Gwangcheon Seaweed Flakes 4 g; Onion 150 piece; Whole Chicken Thigh Roast (Salt Flavor) 120 pack; Minced Garlic 5 teaspoon; Allulose Plus 10 g; Oyster Sauce 8 g; Dark Soy Sauce 10 g

Cook 10 min Difficulty EASY 738 kcal

#High Protein #Low Carb #Low Calorie

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Ingredients

Main ingredients

MyNormal Mayonnaise 1 spoon
Brown Rice 0.5 bowl
Fried Egg (No Salt) 100 g
Gwangcheon Seaweed Flakes 4 g
Onion 1 piece
Whole Chicken Thigh Roast (Salt Flavor) 1 pack

Seasonings/Sauce

Minced Garlic 5 teaspoon
Allulose Plus 10 g
Oyster Sauce 8 g
Dark Soy Sauce 10 g

Nutrition summary

Carbohydrates 78.06 g 39%

Protein 41.56 g 21%

Fat 34.71 g 39%

Serving size 532g

Cooking steps

1

Cut the chicken thighs into bite-sized pieces.
2

Season the chicken thighs with salt and pepper.
3

Heat oil in a pan and cook the chicken thighs until golden brown on both sides.
4

Place the cooked chicken thighs on top of the rice.
5

Mix mayonnaise, soy sauce, and sugar to make the sauce.
6

Drizzle the sauce over the rice bowl.
7

Finish by sprinkling chopped green onions, seaweed flakes, and other toppings.

Chicken Thigh Mayo Rice Bowl 2

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