Enoki Mushroom Rice Bowl

Name: Enoki Mushroom Rice Bowl
Yield: 422 g
Ingredients: Ground Black Pepper 15 g; Liquid Allulose 10 spoon; Dark Soy Sauce 8 ml; Sriracha Sauce 15 serving(2 spoons); Gochujang (Korean Chili Paste) 15 tablespoon; Seasoned Seaweed 4 serving; Raw Egg 55 piece; Blanched Enoki Mushroom 100 side bowl; Frozen Rice 200 serving

375 kcal

#enoki mushroom #rice bowl #mushroom dish #easy recipe #vegan #one-bowl meal #diet #home cooking #low calorie #vegetarian

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Ingredients

Main ingredients

Ground Black Pepper 15 g
Liquid Allulose 0.5 spoon
Dark Soy Sauce 8 ml
Sriracha Sauce 0.5 serving(2 spoons)
Gochujang (Korean Chili Paste) 1 tablespoon
Seasoned Seaweed 1 serving
Raw Egg 1 piece
Blanched Enoki Mushroom 1 side bowl
Frozen Rice 1 serving

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 69.7 g 66%

Protein 16.78 g 16%

Fat 8.21 g 18%

Serving size 422g

Cooking steps

1

Clean the enoki mushrooms and cut them into bite-sized pieces.
2

Thinly slice the onion and carrot.
3

Heat cooking oil in a pan and sauté the onion and carrot.
4

Add the enoki mushrooms and stir-fry together.
5

Season with soy sauce, sugar, and pepper.
6

Top the cooked rice with the stir-fried enoki mushrooms.
7

Finish by drizzling sesame oil and sprinkling sesame seeds.

Enoki Mushroom Rice Bowl

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