Eggplant Chicken Breast Fried Rice

Name: Eggplant Chicken Breast Fried Rice
Yield: 590 g
Ingredients: Green Onion 50 Piece(1/2); Fresh Eggplant 190 Piece; Chicken Breast Cube No Brand 120 g; Brown Rice 160 g; Oyster Sauce 30 Tablespoon(2 spoons); Minced Garlic 5 Teaspoon; Granulated Sugar 10 g; Soy Sauce 10 Tablespoon; Gochujang (Korean Chili Paste) 15 Tablespoon

589 kcal

#Diet #Low-carb #High-protein #Low-calorie

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Ingredients

Main ingredients

Green Onion 1 Piece(1/2)
Fresh Eggplant 1 Piece
Chicken Breast Cube No Brand 120 g
Brown Rice 160 g

Seasonings/Sauce

Oyster Sauce 30 Tablespoon(2 spoons)
Minced Garlic 5 Teaspoon
Granulated Sugar 10 g
Soy Sauce 10 Tablespoon
Gochujang (Korean Chili Paste) 15 Tablespoon

Nutrition summary

Carbohydrates 95.14 g 62%

Protein 48.73 g 32%

Fat 3.73 g 6%

Serving size 590g

Cooking steps

1

Grill the prepared eggplant in a pan with cooking oil.
2

Remove the eggplant for a moment, then add chicken breast, green onion, and minced garlic to the pan and stir-fry.
3

Add 1 spoonful of chili powder to make chili oil.
4

Add gochujang, oyster sauce, and sugar, then stir-fry.
5

Add the eggplant back and 1/4 cup of water and stir-fry together.
6

Serve on top of rice and enjoy.

Eggplant Chicken Breast Fried Rice

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