Eggplant Rice Bowl

Name: Eggplant Rice Bowl
Yield: 543.5 g
Ingredients: Fried Egg 92 piece; White Rice 110 g; Low Sugar Oyster Sauce 50 serving; Tuna Sauce 20 g; Red Pepper Flakes 1.5 spoon; Minced Garlic 10 teaspoon; Green Onion 50 g; Olive Oil 20 spoon; Fresh Eggplant 190 piece

635 kcal

#Eggplant Rice Bowl #Easy Rice Bowl #Vegetable Rice Bowl #Vegan Recipe #One Bowl Dish #Korean Food #Healthy Food #Low Calorie #Vegetable Dish #Homemade Food

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Ingredients

Main ingredients

Fried Egg 2 piece
White Rice 110 g
Low Sugar Oyster Sauce 0.5 serving
Tuna Sauce 20 g
Red Pepper Flakes 0.5 spoon
Minced Garlic 2 teaspoon
Green Onion 50 g
Olive Oil 2 spoon
Fresh Eggplant 1 piece

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 72.9 g 43%

Protein 23.16 g 14%

Fat 33.17 g 44%

Serving size 543.5g

Cooking steps

1

Cut the eggplant, onion, and carrot into bite-sized pieces.
2

Heat cooking oil in a pan and stir-fry the eggplant, onion, and carrot.
3

Add soy sauce, sugar, and minced garlic for seasoning.
4

Pour in 50ml of water and simmer until the ingredients are cooked through.
5

Serve the stir-fried eggplant and vegetables over rice.

Eggplant Rice Bowl

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