Enoki Mushroom Rice Bowl

Name: Enoki Mushroom Rice Bowl
Yield: 482 g
Ingredients: Frozen Rice 200 serving; Steamed Cabbage 35 g; Onion 70 half onion; Blanched Enoki Mushrooms 50 g; Pure Black Pepper 15 g; Liquid Allulose 10 spoon; Sesame Oil 10 spoon; Fried Egg (without salt) 55 g; Dark Soy Sauce 7 g; Sriracha Sauce 15 2 spoons; Gochujang (Korean Chili Paste) 15 tablespoon

476 kcal

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Ingredients

Main ingredients

Frozen Rice 1 serving
Steamed Cabbage 35 g
Onion 1 half onion
Blanched Enoki Mushrooms 50 g

Seasonings/Sauce

Pure Black Pepper 15 g
Liquid Allulose 10 spoon
Sesame Oil 10 spoon
Fried Egg (without salt) 55 g
Dark Soy Sauce 7 g
Sriracha Sauce 15 2 spoons
Gochujang (Korean Chili Paste) 15 tablespoon

Nutrition summary

Carbohydrates 76.58 g 58%

Protein 15.39 g 12%

Fat 17.82 g 30%

Serving size 482g

Cooking steps

1

Prepare and slice the enoki mushrooms, onion, and green onion.
2

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

Add the enoki mushrooms and stir-fry together.
4

Season with soy sauce, sugar, and cooking wine.
5

When the ingredients are cooked through and well seasoned, turn off the heat.
6

Serve the sautéed enoki mushrooms over rice and finish with sesame oil and sesame seeds.

Enoki Mushroom Rice Bowl

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