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Chicken and Egg Bowl with Cauliflower Rice

Known as Oyaku-Don, these keto chicken and egg bowls are made with a sweet and savoury chicken base, scrambled with egg and served on cauliflower rice.
Course Breakfast, Dinner, Lunch, Main Course
Cuisine Gluten Free, Grain Free, Japanese, Keto, LCHF, Low Carb, Nut Free, Paleo, Sugar Free
Keyword asian keto, asian lchf, asian low carb, cauliflower rice, chicken and egg bowl, keto Japanese, lchf Japanese, low carb Japanese, low carb nikki, oyaku don
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 4
Calories 479.4kcal

Ingredients

  • 400 g chicken thigh fillet, sliced
  • 1 onion, thinly sliced
  • 1 handful dried shiitake mushroom
  • 1/4 cup tamari soy sauce or can sub coconut aminos
  • 10 drops stevia glycerite
  • 4 servings Cauliflower Rice
  • 8 eggs, beaten
  • 3 tbsp butter can sub ghee for paleo

Instructions

  • To make the mushroom stock, soak a handful of dried shiitake mushroom in 4 cups hot water for 20 minutes. You can use the mushrooms in recipes and fridge or freeze reserved mushroom stock for other recipes too.
  • Heat 1 tablespoon butter in a pot and add onion. Sauté until starting to soften and then add chicken and brown. Add 1 cup mushroom stock, tamari and stevia glycerite to pot and stir to combine. Bring to the boil, reduce heat and simmer for 10-15 minutes. The sauce will reduce. Set aside.
  • Add 2 tablespoons of butter to a large frying pan and heat over high heat. Add cauliflower rice and cook for 5 minutes, stirring frequently. Set aside and wipe pan clean.
  • Pour in chicken mixture from the pot, heat and then pour in eggs.
  • Let it cook and set to your liking and scramble the eggs and chicken mixture together.
  • Divide cauliflower rice between bowls and top with chicken and egg.

Notes

Net Carbs - 7.7g