Soybean Sprout Rice Bowl

Name: Soybean Sprout Rice Bowl
Total time: 20 min
Yield: 205.2 g
Ingredients: Fresh Egg 55 개; Soybean Sprouts 50 회분; King Oyster Mushroom 50 g; Ground Toasted Sesame Seeds 4 g; Green Onion 8 g; Cheongyang Chili Pepper 5.2 개; Allulose 5 g; Minced Garlic 5 g; Sesame Oil 5 g; Korean Red Pepper Powder 6 g; Low-Sodium Fermented Kelp Soy Sauce 12 g

Cook 20 min Difficulty EASY 224 kcal

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Ingredients

Main ingredients

Fresh Egg 1 개
Soybean Sprouts 1 회분
King Oyster Mushroom 50 g

Seasonings/Sauce

Ground Toasted Sesame Seeds 4 g
Green Onion 8 g
Cheongyang Chili Pepper 5.2 개
Allulose 5 g
Minced Garlic 5 g
Sesame Oil 5 g
Korean Red Pepper Powder 6 g
Low-Sodium Fermented Kelp Soy Sauce 12 g

Nutrition summary

Carbohydrates 16.91 g 28%

Protein 13.09 g 22%

Fat 13.4 g 50%

Serving size 205.2g

Cooking steps

1

Wash and prepare the soybean sprouts and vegetables thoroughly.
2

Heat cooking oil in a pan and stir-fry green onion and garlic.
3

Add soybean sprouts and stir-fry over medium heat.
4

Season with soy sauce, salt, and other seasonings as needed.
5

Place the stir-fried soybean sprouts over a bowl of rice.
6

Finish with a drizzle of sesame oil, seaweed flakes, and chopped green onions.

Soybean Sprout Rice Bowl

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