Oyakodon with Cauliflower Rice

Oyakodon recipe from acleanplate.com #paleo #glutenfree #grainfree

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Oyakodon is a delicious, savory chicken-and-egg dish served on top of rice–or in this case, cauliflower rice. I have no idea where I first encountered it, but I’ve been low-key obsessed with Japanese food since my first introduction to sushi at the age of twelve. And this recipe has made for a satisfying, hearty breakfast, brunch, or casual weeknight dinner more times than I can count. It’s ready to go in about 20 minutes and it’s easy to swap in white rice for the family members that eat it.

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Oyakodon recipe from acleanplate.com #paleo #glutenfree #grainfree

Oyakodon

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings4 servings

Ingredients

Equipment

Instructions

  • Combine the broth, aminos, vinegar, fish sauce, and sugar in a large skillet over high heat and bring to a simmer, whisking to dissolve the sugar.
  • Add the chicken and onion and cook through, about 5 minutes.
  • Reduce the heat to medium and pour in the eggs. Cover and cook until set, about 5 minutes.
  • Garnish with scallions and nori flakes, then serve over cauliflower rice.

Nutrition

Calories: 416kcal | Carbohydrates: 15g | Protein: 35g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Cholesterol: 290mg | Sodium: 1033mg | Potassium: 451mg | Fiber: 4g | Sugar: 10g | Vitamin A: 750IU | Vitamin C: 40.4mg | Calcium: 40mg | Iron: 2.5mg

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