Eggplant Rice Bowl

Name: Eggplant Rice Bowl
Yield: 2845.5 g
Ingredients: Oat Rice 1200 g; Onion 70 half (1/2 piece); Pork Leg (Raw) 600 g; Fresh Eggplant 760 piece; Sesame Oil 10 spoon; Black Pepper 3 g; Tuna Sauce 15 g; Chungjungone Soy Sauce (Our Soybean) 45 g; Cooking Wine 45 g; Allulose Powder 30 tablespoon; Red Pepper Powder 7.5 g; Gochujang (Korean Chili Paste) 60 tablespoon

Warm and satisfying

Difficulty NORMAL 3,959 kcal

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Ingredients

Main ingredients

Oat Rice 1200 g
Onion 1 half (1/2 piece)
Pork Leg (Raw) 600 g
Fresh Eggplant 4 piece

Seasonings/Sauce

Sesame Oil 10 spoon
Black Pepper 3 g
Tuna Sauce 15 g
Chungjungone Soy Sauce (Our Soybean) 45 g
Cooking Wine 45 g
Allulose Powder 30 tablespoon
Red Pepper Powder 7.5 g
Gochujang (Korean Chili Paste) 60 tablespoon

Nutrition summary

Carbohydrates 572.44 g 55%

Protein 220.63 g 21%

Fat 107.11 g 23%

Serving size 2845.5g

Cooking steps

1

Cut the eggplant, onion, and carrot into bite-sized pieces.
2

Heat cooking oil in a pan and sauté the onion and carrot.
3

Add the eggplant and stir-fry together.
4

Season with soy sauce, sugar, and minced garlic.
5

When the ingredients are cooked, place them over rice.
6

Finish by sprinkling sesame seeds and green onions on top.

Eggplant Rice Bowl

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