Egg Curry Rice Bowl

Name: Egg Curry Rice Bowl
Yield: 382.5 g
Ingredients: Fresh Egg 82.5 pcs; Ottogi Mild Curry Powder 30 g; Onion 70 half(1/2 pc); Ottogi Cooking Oil 10 g; Maeil Soy Protein High-Protein Plain Milk 190 ml

452 kcal

#Egg Curry Rice Bowl #Curry Rice Bowl #Egg Recipe #Curry Recipe #One Bowl Dish #Homemade Meal #Simple Recipe #Japanese Curry #Rice Bowl Recipe #Food

Image coming soon

Ingredients

Main ingredients

Fresh Egg 1.5 pcs
Ottogi Mild Curry Powder 30 g
Onion 1 half(1/2 pc)
Ottogi Cooking Oil 10 g
Maeil Soy Protein High-Protein Plain Milk 190 ml

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 31.93 g 28%

Protein 25.39 g 22%

Fat 26.06 g 51%

Serving size 382.5g

Cooking steps

1

Dice the onion and potato.
2

Slice the carrot thinly.
3

Heat cooking oil in a pan and sauté the onion, potato, and carrot.
4

When the vegetables are halfway cooked, add 200ml of water and bring to a boil.
5

Add curry powder and stir well.
6

Simmer until the curry thickens.
7

Beat the eggs and pour them into the pan to make scrambled eggs or a soft fried egg.
8

Spoon curry over rice and top with the egg.

Egg Curry Rice Bowl

AI 영양사 앤디