Eggplant Rice Bowl (1 Egg / 1 Chicken Breast)

Name: Eggplant Rice Bowl (1 Egg / 1 Chicken Breast)
Yield: 513 g
Ingredients: Boiled Chicken Breast 100 per serving (palm size); Fried Egg 46 pcs; Raw Eggplant 190 pcs; 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 564 kcal

#diet #low sugar #high protein #low calorie

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Ingredients

Main ingredients

Boiled Chicken Breast 1 per serving (palm size)
Fried Egg 1 pcs
Raw Eggplant 1 pcs
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 74.44 g 46%

Protein 44.02 g 27%

Fat 18.88 g 26%

Serving size 513g

Cooking steps

1

Slice the eggplant lengthwise into 4 pieces, score in a crosshatch pattern, and sprinkle with salt to season.
2

Mix 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 the eggplant and two fried eggs on top of the rice.

Eggplant Rice Bowl (1 Egg / 1 Chicken Breast)

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