Enoki Mushroom, Egg, and Bean Sprout Rice Bowl

Name: Enoki Mushroom, Egg, and Bean Sprout Rice Bowl
Total time: 15 min
Yield: 501 g
Ingredients: Fried Egg 46 piece; Stir-fried Bean Sprouts 70 portion (cooked, 1/2 cup); Hetbahn Brown Rice 65 g; Onion 70 portion (1/2 piece); Sliced Green Onion 50 g; Enoki Mushroom 150 g; Liquid Allulose 20 spoon; No Brand Red Pepper Powder 10 serving; Sesame Oil 10 spoon; Soy Sauce 10 portion

Cook 15 min Difficulty EASY 514 kcal

#Low Calorie #High Protein #Low Carb

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Ingredients

Main ingredients

Fried Egg 1 piece
Stir-fried Bean Sprouts 1 portion (cooked, 1/2 cup)
Hetbahn Brown Rice 65 g
Onion 1 portion (1/2 piece)
Sliced Green Onion 50 g
Enoki Mushroom 150 g

Seasonings/Sauce

Liquid Allulose 20 spoon
No Brand Red Pepper Powder 10 serving
Sesame Oil 10 spoon
Soy Sauce 10 portion

Nutrition summary

Carbohydrates 79.83 g 55%

Protein 20.09 g 14%

Fat 20.59 g 32%

Serving size 501g

Cooking steps

1

Clean and prep the enoki mushrooms, eggs, and bean sprouts.
2

Heat oil in a pan and stir-fry the bean sprouts and enoki mushrooms.
3

Beat the eggs and pour them into the pan, cooking into scrambled eggs.
4

Place the cooked ingredients over rice and drizzle with soy sauce.

Enoki Mushroom, Egg, and Bean Sprout Rice Bowl

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