Curry Egg Rice Bowl (with Rice)

Name: Curry Egg Rice Bowl (with Rice)
Total time: 10 min
Yield: 735 ml
Ingredients: Hetban Brown Rice 130 g; Fresh Eggs 110 pcs; Baeksé Curry Mild 25 serving; Water (Mineral Water) 200 cup; Milk 200 ml; Onion 70 serving (1/2 onion)

Cook 10 min Difficulty EASY 610 kcal

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Ingredients

Main ingredients

Hetban Brown Rice 130 g
Fresh Eggs 2 pcs
Baeksé Curry Mild 1 serving
Water (Mineral Water) 1 cup
Milk 200 ml
Onion 1 serving (1/2 onion)

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 76.01 g 50%

Protein 27 g 18%

Fat 21.27 g 32%

Serving size 735ml

Cooking steps

1

Dice the onion and carrot into small pieces.
2

Heat cooking oil in a pan and sauté the onion and carrot.
3

Add chicken and stir-fry until cooked through.
4

Add curry powder and water, then bring to a boil.
5

Beat the eggs and cook them as scrambled eggs.
6

Serve rice in a bowl and pour the curry over it.
7

Top with scrambled eggs to finish.

Curry Egg Rice Bowl (with Rice)

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