Eggplant Rice Bowl (1 Egg / Chicken Breast)

Name: Eggplant Rice Bowl (1 Egg / Chicken Breast)
Yield: 413 g
Ingredients: Fried Egg 46 piece; Raw Eggplant 190 piece; Brown Rice Blend 130 g; Stevia 15 g; Sesame Oil 10 spoon; Low-Sugar Oyster Sauce 8 g; Soy Sauce 14 g

Difficulty EASY 437 kcal

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Ingredients

Main ingredients

Fried Egg 1 piece
Raw Eggplant 1 piece
Brown Rice Blend 130 g

Seasonings/Sauce

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

Nutrition summary

Carbohydrates 74.44 g 57%

Protein 15.93 g 12%

Fat 17.95 g 31%

Serving size 413g

Cooking steps

1

Cut eggplant lengthwise into 4 pieces → score in a crosshatch pattern → sprinkle with salt to season
2

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

Grill the eggplant in a pan with some oil
4

When the eggplant softens, pour in the sauce and simmer
5

Place the eggplant and 2 fried eggs over rice

Eggplant Rice Bowl (1 Egg / Chicken Breast)

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