Zucchini Cabbage Bibimbap

Name: Zucchini Cabbage Bibimbap
Yield: 446 g
Ingredients: Fresh Zucchini 70 g; Kamut Chickpea Brown Rice 100 g; Fried Egg 46 pieces; Lite Tuna The Mild 65 g; Fresh Cabbage 130 g; Red Pepper Flakes 6 spoon; Minced Garlic 15 g; Sesame Oil 3 spoon; Low Sugar Oyster Sauce 5 g; Sugar-Free Gochujang 6 spoon

424 kcal

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Ingredients

Main ingredients

Fresh Zucchini 70 g
Kamut Chickpea Brown Rice 100 g
Fried Egg 1 pieces
Lite Tuna The Mild 65 g
Fresh Cabbage 130 g

Seasonings/Sauce

Red Pepper Flakes 6 spoon
Minced Garlic 15 g
Sesame Oil 3 spoon
Low Sugar Oyster Sauce 5 g
Sugar-Free Gochujang 6 spoon

Nutrition summary

Carbohydrates 55.49 g 48%

Protein 28.66 g 25%

Fat 13.6 g 27%

Serving size 446g

Cooking steps

1

Wash the zucchini and cabbage thoroughly and slice them into thin strips.
2

Slice the carrot thinly as well.
3

Heat a pan with some oil, add the zucchini, cabbage, and carrot, season lightly with salt, and stir-fry.
4

Place the stir-fried vegetables and a fried egg on top of the rice.
5

Mix well with gochujang and sesame oil before eating.

Zucchini Cabbage Bibimbap

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