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This is a classic Japanese dish that you can find served at lots of restaurants. Japanese food is one of my absolute favourite cuisines, but it’s a hard one to do on low carb due to the large amount of rice, flour, starches and very sweet sauces. I’ve experimented quite a lot using stevia glycerite as a sub in recipes that usually call for honey and realised this would probably work equally well in my Japanese favourites that usually use sugar or mirin.
Normally something like dashi would be used in most Japanese recipes and tends to contain lots of added ingredients. I’ve used a stock made of dried shiitake mushrooms which turned out tasting delicious!
These Chicken and Egg Bowls with Cauliflower Rice taste both savoury and sweet. You can adjust the amount of stevia glycerite to suit your preferred sweetness or as always, leave it out altogether if you prefer your food sweetener free!
Chicken and Egg Bowl with Cauliflower Rice
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.
Nice recipe
Thanks!