Enoki Mushroom Rice Bowl

Name: Enoki Mushroom Rice Bowl
Yield: 297 g
Ingredients: boiled enoki mushrooms 150 g; tomato ketchup 10 g; soy sauce 10 serving; oyster sauce 7 g; fresh eggs 110 piece; oligosaccharide syrup 10 g

233 kcal

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Ingredients

Main ingredients

boiled enoki mushrooms 150 g
tomato ketchup 10 g
soy sauce 1 serving
oyster sauce 7 g
fresh eggs 2 piece
oligosaccharide syrup 10 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 22.71 g 36%

Protein 19 g 30%

Fat 9.69 g 34%

Serving size 297g

Cooking steps

1

Trim the root ends of the enoki mushrooms and clean them thoroughly.
2

Thinly slice the onion and carrot.
3

Heat cooking oil in a pan and stir-fry the onion and carrot.
4

Add the enoki mushrooms and stir-fry together.
5

Season with soy sauce, sugar, and pepper to taste.
6

Place the stir-fried enoki mushrooms on top of cooked rice.
7

Drizzle with sesame oil and sprinkle with sesame seeds to finish.

Enoki Mushroom Rice Bowl

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