Konjac Chicken Breast Egg Fried Rice

Name: Konjac Chicken Breast Egg Fried Rice
Yield: 475 g
Ingredients: Stevia (sugar substitute) 5 g; Napa cabbage kimchi 100 g; Onion 60 g; Extra virgin olive oil 5 g; Peppercorn chicken breast 110 g; Fresh egg 55 piece; Brown rice, barley, and konjac rice mix 140 g

Difficulty EASY 389 kcal

#diet #low carb #high protein #low calorie

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Ingredients

Main ingredients

Stevia (sugar substitute) 5 g
Napa cabbage kimchi 100 g
Onion 60 g
Extra virgin olive oil 5 g
Peppercorn chicken breast 110 g
Fresh egg 1 piece
Brown rice, barley, and konjac rice mix 140 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 37.6 g 36%

Protein 36.87 g 35%

Fat 13.52 g 29%

Serving size 475g

Cooking steps

1

Cut the konjac into small pieces.
2

Cut the chicken breast into bite-sized pieces.
3

Beat the eggs in a bowl.
4

Heat oil in a pan and stir-fry the chicken breast.
5

Once the chicken breast is cooked, add the konjac and stir-fry together.
6

When the konjac becomes translucent, add the eggs and scramble gently.
7

Season to taste and finish with a quick stir-fry.

Konjac Chicken Breast Egg Fried Rice

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