Tomato Egg Chicken Rice Soup

Name: Tomato Egg Chicken Rice Soup
Yield: 571 g
Ingredients: mushroom 70 g; skirt steak 75 g; fermented konjac rice brown rice 150 g; minced garlic 5 g; green onion 20 g; raw egg 45 g; whole peeled tomato 200 g; spicy green chili (Cheongyang chili) 4 g; soy sauce for eggs 1 g; salt and pepper 1 serving

356 kcal

#diet #high protein #low carb #low calorie

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Ingredients

Main ingredients

mushroom 70 g
skirt steak 75 g
fermented konjac rice brown rice 150 g
minced garlic 5 g
green onion 20 g
raw egg 45 g
whole peeled tomato 200 g

Seasonings/Sauce

spicy green chili (Cheongyang chili) 4 g
soy sauce for eggs 1 g
salt and pepper 1 serving

Nutrition summary

Carbohydrates 27.67 g 31%

Protein 27.33 g 31%

Fat 14.89 g 38%

Serving size 571g

Cooking steps

1

Beat the eggs.
2

Stir-fry chopped green onion, minced garlic, mushrooms, and skirt steak with oil.
3

Add whole peeled tomatoes and stir-fry together.
4

Add rice.
5

Spread the prepared scrambled eggs on top.
6

Season with salt and pepper.

Tomato Egg Chicken Rice Soup

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