Chicken Breast and Egg Rice Bowl

Name: Chicken Breast and Egg Rice Bowl
Total time: 5 min
Yield: 550 g
Ingredients: brown rice 210 bowl; raw egg 110 piece; cooking wine 30 ml; soy sauce 30 ml; raw chicken breast 100 palm-sized portion; onion 70 half onion

Cook 5 min Difficulty EASY 714 kcal

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Ingredients

Main ingredients

brown rice 1 bowl
raw egg 2 piece
cooking wine 30 ml
soy sauce 30 ml
raw chicken breast 1 palm-sized portion
onion 1 half onion

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 98.21 g 57%

Protein 47.54 g 27%

Fat 12.14 g 16%

Serving size 550g

Cooking steps

1

Cut the chicken breast into bite-sized pieces.
2

Beat the eggs and set aside.
3

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

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

Pour the beaten eggs into the pan and gently stir until cooked.
6

Season with salt and pepper.
7

Serve in a bowl to finish.

Chicken Breast and Egg Rice Bowl

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