Konjac Rice Seaweed Tuna Egg Porridge

Name: Konjac Rice Seaweed Tuna Egg Porridge
Total time: 15 min
Yield: 416 g
Ingredients: Salt 1 g; Soup Soy Sauce 5 ml; Mild Tuna (oil removed) 130 g; Seaweed 10 g; Fresh Egg White 120 pcs; Konjac Rice 150 g

Cook 15 min Difficulty EASY 422 kcal

#konjac rice #seaweed porridge #tuna egg porridge #low calorie #diet food #healthy food #easy porridge #one meal #high protein #low carb

Image coming soon

Ingredients

Main ingredients

Salt 1 g
Soup Soy Sauce 5 ml
Mild Tuna (oil removed) 130 g
Seaweed 10 g
Fresh Egg White 4 pcs
Konjac Rice 150 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 35.22 g 34%

Protein 53.84 g 52%

Fat 6.83 g 15%

Serving size 416g

Cooking steps

1

Wash the konjac thoroughly and cut it into bite-sized pieces.
2

Soak the seaweed and chop it finely.
3

Beat the eggs in a bowl.
4

In a pot, add konjac rice, tuna, seaweed, and water, then bring to a boil.
5

Once boiling, reduce to low heat and slowly pour in the beaten eggs while stirring.
6

When the eggs are cooked, season with salt as desired to finish.

Konjac Rice Seaweed Tuna Egg Porridge

AI 영양사 앤디