Keto Breakfast/ Keto Recipes

Keto Oyakodon

Who came first, the chicken or the egg?

Oyakodon is a Japanese chicken and egg (translated literally into parent-and-child) dish and after watching a couple of inspirational videos about the dish and a particular restaurant in Japan that sells it, I decided to make my own Keto version. It’s a really incredible one pot dish and perfect when you want something quick and easy.

Can Asian food be Keto?

With all the various sauces in Asian cooking a lot of people ask this question. Sure there is a lot of sugary sauces but there are plenty of them without sugar. You can certainly make a lot of Asian food Keto friendly. I haven’t done too many Japanese dishes on the show but I have done a Keto Omurice. I’ve also attempted lots of Thai curries. I have made yellow Thai curry with fish, a vegan Thai green curry and even a Keto Massaman curry with beef.

Do you have any requests for Asian dishes you’d like me to make Keto? Leave me a comment and I’ll definitely try and get around to doing it.

 

Nutrition Info (Per serving)

  • Calories: 331
  • Net Carbs: 6g
  • Carbs: 6g
  • Fat: 20g
  • Protein: 42g
  • Fiber: 0g

This recipe makes 1 Serving. Doesn’t include the cauliflower rice. Get this recipe on myfitnesspal.

Keto Oyakodon
Keto Oyakodon
Yum
Votes: 2
Rating: 4
You:
Rate this recipe!
A lovely Japanese chicken and egg dish.
Servings Prep Time
1 serving 5 minutes
Cook Time
10 minutes
Servings Prep Time
1 serving 5 minutes
Cook Time
10 minutes
Keto Oyakodon
Keto Oyakodon
Yum
Votes: 2
Rating: 4
You:
Rate this recipe!
A lovely Japanese chicken and egg dish.
Servings Prep Time
1 serving 5 minutes
Cook Time
10 minutes
Servings Prep Time
1 serving 5 minutes
Cook Time
10 minutes
Ingredients
  • 100 grams Boneless Chicken Leg and Thigh Meat
  • 2 Eggs
  • 35 grams White Onion
  • 1 Spring Onion Chopped
  • Cilantro/Coriander
  • 1 Tsp Soya Sauce Try this one
  • 1 Tsp Rice Wine Vinegar Try this one
  • olive oil I use this one
  • 100 ml Chicken stock
Servings: serving
Units:
Instructions
  1. Heat the olive oil in a frying pan
  2. Chop the chicken into bite sizes pieces and season with salt and pepper
  3. Fry the chicken and once starting to brown, add the sliced onion
  4. Once the onions start to soften, deglaze the pan with the chicken stock
  5. Add in the spring onions and cook for 1 minute
  6. Break and lightly beat 2 eggs in a bowl and add to the frying pan slowly
  7. Cover and cooked to the done-ness of your liking.
  8. Finish with coriander and serve over cauliflower rice.

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