Spicy Chicken Mayo Egg Rice Bowl

Name: Spicy Chicken Mayo Egg Rice Bowl
Yield: 632 g
Ingredients: Dongwon Tuna 150 g; The Konjac Brown Rice 180 g; Fried Eggs 92 pieces; Minced Garlic 10 teaspoon; MyNormal Mayonnaise 20 spoon; Spicy Chicken Sauce 45 serving (2 spoons); Raw Cabbage 35 servings; Green Onion 100 g

Difficulty EASY 895 kcal

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Ingredients

Main ingredients

Dongwon Tuna 150 g
The Konjac Brown Rice 180 g
Fried Eggs 2 pieces
Minced Garlic 2 teaspoon
MyNormal Mayonnaise 1 spoon
Spicy Chicken Sauce 1.5 serving (2 spoons)
Raw Cabbage 0.5 servings
Green Onion 100 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 89.73 g 37%

Protein 40.34 g 17%

Fat 48.57 g 46%

Serving size 632g

Cooking steps

1

Cut the chicken breast into bite-sized pieces.
2

Beat the eggs.
3

Add oil to a pan and stir-fry the chicken breast over high heat.
4

When the chicken is cooked, add spicy chicken sauce and stir-fry together.
5

Place rice in a bowl.
6

Put the stir-fried chicken and sauce on top of the rice.
7

Drizzle mayonnaise over it.
8

Add oil to the pan and softly scramble the eggs, then place them over the rice.
9

Finish by topping with green onion, crushed seaweed, toasted sesame seeds, etc.

Spicy Chicken Mayo Egg Rice Bowl

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