Oyakodon chicken and egg bowls with cauliflower “rice”

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Oyakodon chicken and egg bowls with cauliflower “rice”

Oyakodon chicken and egg bowls with cauliflower “rice”

Gluten-Free Friendly, Dairy-Free, Soy-Free, Carb-Conscious, <600 Calories, Protein Plus

2 Servings, 420 Calories/Serving

20 Minutes

Which came first, the chicken or the egg? No matter, these paleo Japanese “rice” bowls feature both, complemented by umami of the sea: kombu and crisp nori.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 10 ounces organic cauliflower “rice”
  • Chicken options:
  • 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • 6 organic scallions
  • 2 organic eggs
  • 1 cup vegetable broth
  • Sunbasket sweet sesame stir-fry blend (coconut aminos - coconut vinegar - sesame oil)
  • One 4-inch square kombu
  • 3 ounces organic baby spinach or other leafy greens
  • Nori strips (for garnish)
Ingredient IQ
What’s the story about kombu and nori? They’re both made from dried seaweed—kombu from kelp and nori from a red algae that’s been chopped and compressed into sheets. Kombu is a key ingredient in the foundational broth known as dashi, while nori is commonly used to make maki sushi rolls and as garnish for vegetables and soups.

Nutrition per serving

Calories 420, Total Fat 21g (27% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 285mg (95% DV), Sodium 900mg (39% DV), Total Carb. 18g (7% DV), Fiber 6g (21% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 38g
Contains: Eggs, Sesame

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the cauliflower “rice”

In a medium [large] frying pan over medium heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Add the cauliflower “rice,” season lightly with salt and pepper, and cook, stirring frequently, until the cauliflower starts to soften, 3 to 5 minutes [4 to 6 min]. Remove from the heat and season to taste with salt and pepper. Cover partially to keep warm.
While the cauliflower “rice” cooks, start preparing the oyakodon.

2

Prep and cook the oyakodon

Prep and cook instructions are identical for both chicken options.
  • Pat the chicken dry with a paper towel; cut the chicken into 2-inch pieces. Season lightly with salt and pepper.
  • Trim the root ends from the scallions; thinly slice the scallions. Set aside half for garnish.
  • Crack the eggs into a small bowl and season lightly with salt and pepper. Using a fork or whisk, lightly beat until just blended.
In a medium [large] frying pan, combine the vegetable broth, sweet sesame stir-fry blend, kombu, and ¼ cup [½ cup] water and bring to a boil. Reduce to a simmer, add the chicken and half the scallions, and cook, stirring occasionally, until the chicken is almost cooked through, the scallions are softened, and the broth is thickened, 4 to 5 minutes.
Discard the kombu. Working in batches if needed, stir in the spinach and cook until just wilted, 1 to 2 minutes. Pour the eggs evenly over the chicken, cover, and cook until the eggs are just set and the chicken is cooked through, about 1 minute.

Serve

Transfer the cauliflower “rice” to individual bowls and top with the oyakodon. Garnish with the nori strips and remaining scallions and serve.
Kids Can!
  • Divide the scallions in half.
  • Measure the water for the oyakodon.
  • Garnish with the nori and scallions.
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