Chicken Teriyaki Donburi Bowl

with Cauli Rice and Fried Egg

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low-carb
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low-carb
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Instructions

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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). 

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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.

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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. 

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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.

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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.

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!

Cooking Time: 25 min

Equipment Required: Food processor

Cals 553 · Prot 44 · Carbs 72 · Fat 16

Dairy-Free

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

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!

Cooking Time: 25 min

Equipment Required: Food processor

Cals 553 · Prot 44 · Carbs 72 · Fat 16

Dairy-Free

Instructions

photo

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). 

photo

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.

photo

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. 

photo

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.

photo

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.

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
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