Ketchup Egg Rice

Name: Ketchup Egg Rice
Total time: 10 min
Yield: 443 g
Ingredients: olive oil 10 spoon; onion 35 half (1/2 piece); minced garlic 5 teaspoon; fresh egg 165 piece; one bowl of fluffy brown rice 100 g; Cheongyang green chili pepper 45 g; ground black pepper 3 g; dark soy sauce 20 ml; low-calorie tomato ketchup 60 g

Cook 10 min Difficulty EASY 575 kcal

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Ingredients

Main ingredients

olive oil 1 spoon
onion 0.5 half (1/2 piece)
minced garlic 1 teaspoon
fresh egg 3 piece
one bowl of fluffy brown rice 100 g

Seasonings/Sauce

Cheongyang green chili pepper 45 g
ground black pepper 3 g
dark soy sauce 20 ml
low-calorie tomato ketchup 60 g

Nutrition summary

Carbohydrates 58.88 g 41%

Protein 29.27 g 20%

Fat 24.85 g 39%

Serving size 443g

Cooking steps

1

Prepare the rice.
2

Crack the eggs into a bowl and beat them.
3

Add cooking oil to a pan and gently scramble the eggs until soft.
4

Place the scrambled eggs on top of the rice.
5

Drizzle ketchup on top to finish.

Ketchup Egg Rice

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