Ingredients
2C Short grain white rice (1432c, 316k, 26p, 0f)
2T sake (78c, 2.9k, .3p, 0f)
1T gluten free tamari (11c, 1k, 1.9p, .1f)
1t zested ginger (1.6c, .4k, 0p, 0f)
12oz ground chicken (644c, 0k, 80p, 0f)
4 eggs (288c, 1.4k, 25.2p, 0f)
salt and pepper if desired
2t sugar (32c, 8.4k, 0p, 0f)
2 chopped scallions (separate green parts from white) (9.6c, 2.2k, .5p, .8f)
1 matchsticked quick pickled radish (61c, 12k, 2.4p, 5.7f)
4T pickled ginger (54c, 11.8k, .5p, .5f)
Dish totals 2611.2c, 356.1k, 136.8p, 7.1f
Servings 6
Per serving 435.2c, 59.35k, 22.8p, 1.18f
Nutrition by nutritionix
Directions
First, cook short-grain white rice (2C raw white = ~6C cooked rice).
2) Add sake, tamari, ginger and the white part of the scallions to a skillet and whisk to combine, then add ground chicken (can also do pork, beef, or veggie crumbles). Break up any large chunks so it is uniformly sized and boil off any liquid so it is dry. Turn off heat but keep skillet on the burner to stay warm.
3) Beat the eggs, salt, and sugar until uniform in color. Fry eggs in another skillet over low heat and break up with chopsticks as it firms up to make small grains of egg. Once cooked, turn off heat and move off the burner.
4) Serve ~1C rice in center of bowl, cover one side of the rice with a portion of the egg, the other with a portion of the chicken. Garnish with green scallions down the center with a topping of pickled red ginger and radish.
[x] Flexitarian + Omnivore
[x] Gluten free
[O] Keto
[O] Mediterranean
[O] Lectin Avoidance: egg
[x] Oxalate Avoidance
[x] Purine Avoidance
[x] Allergies: EGGS
— with changes —
[x] Vegetarian + Pescatarian: remove meat, add soy crumbles product
[x] Vegan: remove egg and meat, use egg substitute and soy crumbles product
[x] Weight Maintenance: swap rice for cauliflower rice (1C = 25) the total is 221.53c.
Comment
Can use leftover fried rice or rice cauliflower. Can use any ground meat or soy products.