Low-Calorie Jjamppong Rice

Name: Low-Calorie Jjamppong Rice
Yield: 422.2 g
Ingredients: fresh egg 55 piece; Hetbahn sprouted brown rice 70 g; tuna sauce 12 g; Korean chili powder 5 serving; oyster sauce 15 serving (2 spoons); wood ear mushrooms 40 serving (cooked 1/2 cup); frozen shrimp meat 112 g; minced garlic 5 teaspoon; onion 70 serving (1/2 medium); Cup Noodle Jjamppong 38.2 g

493 kcal

#low calorie #jjamppong rice #diet recipe #seafood dish #low sodium #healthy meal #Chinese cuisine #one bowl dish #calorie down

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Ingredients

Main ingredients

fresh egg 1 piece
Hetbahn sprouted brown rice 70 g
tuna sauce 12 g
Korean chili powder 1 serving
oyster sauce 0.5 serving (2 spoons)
wood ear mushrooms 1 serving (cooked 1/2 cup)
frozen shrimp meat 112 g
minced garlic 1 teaspoon
onion 1 serving (1/2 medium)
Cup Noodle Jjamppong 38.2 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 67.72 g 55%

Protein 33.86 g 28%

Fat 9.32 g 17%

Serving size 422.2g

Cooking steps

1

Slice onion, zucchini, shiitake mushrooms, green onion, and bok choy into bite-sized pieces.
2

Rinse the squid and shrimp thoroughly and drain well.
3

Add olive oil to a pan and sauté green onion and garlic to bring out the aroma.
4

Add the squid and shrimp, then stir-fry quickly over high heat.
5

Add the prepared vegetables and stir-fry together.
6

Sprinkle in the chili powder and keep stirring so it doesn't burn.
7

Pour in water (or low-sodium seafood broth) and bring to a boil.
8

Season with soup soy sauce, salt, and pepper to taste.
9

Place rice in a bowl, pour the cooked jjamppong soup over it, and serve.

Low-Calorie Jjamppong Rice

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