Chicken Breast Egg Rice Bowl

Name: Chicken Breast Egg Rice Bowl
Total time: 15 min
Yield: 382.7 g
Ingredients: Shredded Mozzarella Cheese 20 serving; Brown Rice 130 g; Fresh Egg 110 pcs; Fresh Chicken Breast 100 serving (palm size); Avocado Oil 5 g; Lee Kum Kee Concentrated Chicken Stock 3 g; Salt 1 serving (1/3 tsp); Pure Black Pepper 3 g; Minced Garlic 5 teaspoon; Allulose 0.2 g; Tsuyu Sauce 5 g; Chungjungone Low Salt Fermented Kelp Soy Sauce 0.5 g

Cook 15 min Difficulty EASY 617 kcal

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

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Ingredients

Main ingredients

Shredded Mozzarella Cheese 1 serving
Brown Rice 130 g
Fresh Egg 2 pcs
Fresh Chicken Breast 1 serving (palm size)

Seasonings/Sauce

Avocado Oil 5 g
Lee Kum Kee Concentrated Chicken Stock 3 g
Salt 1 serving (1/3 tsp)
Pure Black Pepper 3 g
Minced Garlic 5 teaspoon
Allulose 0.2 g
Tsuyu Sauce 5 g
Chungjungone Low Salt Fermented Kelp Soy Sauce 0.5 g

Nutrition summary

Carbohydrates 55.01 g 37%

Protein 47.68 g 32%

Fat 20.26 g 31%

Serving size 382.7g

Cooking steps

1

Cut the chicken breast into bite-sized pieces.
2

Slice the onion and green onion thinly.
3

Add a little olive oil to a pan and stir-fry the chicken breast.
4

When the chicken is almost cooked, add the onion and green onion and stir-fry.
5

Season with salt and pepper.
6

Beat the eggs, pour them into the pan, and cook while mixing with the other ingredients.
7

Place the stir-fried chicken and eggs on top of the rice.

Chicken Breast Egg Rice Bowl

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