Eggplant Rice Bowl (2 Eggs)

Name: Eggplant Rice Bowl (2 Eggs)
Yield: 459 g
Ingredients: Fried Egg 92 piece; Fresh Eggplant 190 ea; Brown Mixed Grain Rice 130 g; Stevia 15 g; Sesame Oil 10 spoon; Low Sugar Oyster Sauce 8 g; Soy Sauce 14 g

Difficulty EASY 532 kcal

#Low Calorie #Low Sugar #High Protein

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Ingredients

Main ingredients

Fried Egg 2 piece
Fresh Eggplant 1 ea
Brown Mixed Grain Rice 130 g

Seasonings/Sauce

Stevia 15 g
Sesame Oil 10 spoon
Low Sugar Oyster Sauce 8 g
Soy Sauce 14 g

Nutrition summary

Carbohydrates 78.35 g 50%

Protein 23.02 g 15%

Fat 24.22 g 35%

Serving size 459g

Cooking steps

1

Slice eggplant into 4 vertical pieces → Score in a honeycomb pattern → Sprinkle with salt to season
2

Mix together soy sauce 1, stevia 1, oyster sauce 0.5, sesame oil 1, water 2, peperoncino, and pepper to make the sauce
3

Grill the eggplant in a pan with oil
4

When softened, pour in the sauce and simmer
5

Place eggplant and 2 fried eggs on top of the rice

Eggplant Rice Bowl (2 Eggs)

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