Chicken Teriyaki Donburi Bowl

with Cauli Rice and Fried Egg
Donburi is a Japanese dish which traditionally consists of fish or meat with vegetables served over rice. We've used cauli rice to keep carbs low!
Cals 553 · Prot 44 · Carbs 72 · Fat 16
Low-Carb
Calorie smart
Try Hello Chef Now
25 min
Chicken Teriyaki Donburi Bowl with Cauli Rice and Fried Egg
Donburi is a Japanese dish which traditionally consists of fish or meat with vegetables served over rice. We've used cauli rice to keep carbs low!
Cals 553 · Prot 44 · Carbs 72 · Fat 16
Low-Carb
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Teriyaki Chicken
Pulled chicken
350 Grams
Vegetable oil
1 Tbsp
Teriyaki sauce
40 ML
Hoisin sauce
20 Grams
Soy sauce
20 ML
Honey
15 Grams
Rice vinegar
15 ML
Sriracha sauce
7 Grams
Sesame seeds
10 Grams
Cauliflower rice
Cauliflower
400 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Toppings
Mushroom
250 Grams
Garlic cloves
1 Piece
Spring onion
40 Grams
Carrot
1 Piece
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Eggs
2 Piece

Tips for fussy eaters

Serve with regular rice!

Pro tip

The trick to perfect rice is to rinse it thoroughly first, thereby removing as much starch as possible. Time permitting, soak it for 30 min before rinsing it a final time.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Make cauli rice

1 Make cauli rice

Using a box grater or food processor, grate or blitz the cauliflower until it resembles rice grains. Heat a large non-stick pan over a medium heat with a drizzle of oil. Once hot, add the the cauliflower with a pinch of salt and stir-fry for 5 min. Transfer to a bowl, keep warm and reserve the pan (no need to wash it, just give it a wipe). 
Prep

2 Prep

Clean and slice the mushrooms. Peel and mince the garlic. Trim and finely slice the spring onion. Peel the carrot, then continue peeling until you are left with a pile of carrot ribbons. Stack the ribbons on top of one another, then slice into thin sticks.
Cook mushrooms

3 Cook mushrooms

Heat the reserved pan over a medium-high heat with a drizzle of oil. Add the mushrooms with a pinch of salt and leave untouched for 6 min to brown. Add the garlic and fry for a final 1 min. Push the mushrooms to one side of the pan, crack the eggs into the other side of the pan and fry for 2-4 min or until done to your liking. 
Cook chicken

4 Cook chicken

Meanwhile, heat a second pan with a drizzle of oil over a medium heat. Add the chickenteriyaki sauce, hoisin, soy sauce, honey, rice vinegar, sriracha (spicy!) and sesame seeds and cook for 5 min until warmed through.
Serve

5 Serve

Divide the cauliflower rice among bowls. Serve the pulled teriyaki chicken over the top with the carrot sticks and garlicky mushrooms to the side. Top with the fried eggs and garnish with the sliced spring onion.

Tips for fussy eaters

Serve with regular rice!

Pro tip

The trick to perfect rice is to rinse it thoroughly first, thereby removing as much starch as possible. Time permitting, soak it for 30 min before rinsing it a final time.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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