Eggplant Rice Bowl

Name: Eggplant Rice Bowl
Yield: 307 g
Ingredients: roasted onion 25 g; sorghum rice 100 g; low-sodium chicken breast 100 g; grilled eggplant 63 g; sriracha sauce 3 g; agave syrup 12 g; brewed soy sauce 501 4 g

Difficulty EASY 361 kcal

#low calorie #vegan

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Ingredients

Main ingredients

roasted onion 25 g
sorghum rice 100 g
low-sodium chicken breast 100 g
grilled eggplant 63 g

Seasonings/Sauce

sriracha sauce 3 g
agave syrup 12 g
brewed soy sauce 501 4 g

Nutrition summary

Carbohydrates 49.71 g 55%

Protein 28.78 g 32%

Fat 5.11 g 13%

Serving size 307g

Cooking steps

1

Cut the eggplant into bite-sized pieces.
2

Julienne the onion.
3

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

Add soy sauce, minced garlic, and oligosaccharide syrup, and continue to stir-fry.
5

Place the stir-fried eggplant mixture over the rice.

Eggplant Rice Bowl

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