Oyster Mushroom Rice Bowl

Name: Oyster Mushroom Rice Bowl
Total time: 10 min
Yield: 385.4 g
Ingredients: Fried egg (without salt) 55 g; Onion 70 half onion; Oyster mushroom 100 serving; Brown rice 130 g; Canola oil 0.4 g; Water (bottled) 15 ml; Allulose 5 g; Oyster sauce 5 g; Low-sodium fermented kelp soy sauce 5 ml

Cook 10 min Difficulty EASY 364 kcal

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Ingredients

Main ingredients

Fried egg (without salt) 55 g
Onion 1 half onion
Oyster mushroom 1 serving
Brown rice 130 g

Seasonings/Sauce

Canola oil 0.4 g
Water (bottled) 15 ml
Allulose 5 g
Oyster sauce 5 g
Low-sodium fermented kelp soy sauce 5 ml

Nutrition summary

Carbohydrates 63.68 g 67%

Protein 14.67 g 15%

Fat 7.34 g 17%

Serving size 385.4g

Cooking steps

1

Prepare oyster mushrooms and tear them into bite-sized pieces.
2

Slice onion and green onion thinly.
3

Heat cooking oil in a pan and sauté the onion and green onion.
4

Add oyster mushrooms and stir-fry.
5

Season with soy sauce, sugar, minced garlic, and pepper.
6

Serve the stir-fried ingredients over rice.
7

Finish by drizzling sesame oil and sprinkling sesame seeds.

Oyster Mushroom Rice Bowl

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