Pork & Eggplant Rice Bowl
Serve with as much rice as you like! Adding an egg is a great option too!
Ingredients
Main ingredients
- Konjac Black Rice Instant Rice 1 개
- Sliced Green Onion 60 g
- Pork Tenderloin 90 g
- Fresh Eggplant 1 개
Seasonings/Sauce
- Chicken Stock 1 g
- Liquid Allulose 30 스푼
- Low-Sugar Oyster Sauce 8 g
- Dark Soy Sauce 8 g
Nutrition summary
Carbohydrates
55.21 g
61%
Protein
25.12 g
28%
Fat
4.38 g
11%
Cooking steps
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1
Slice the onion and chop the green onion.
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2
Cut the eggplant in half and slice it. Finely chop the pork.
-
3
Add a little olive oil to a pan, add the green onion, and sauté to infuse flavor. Once fragrant, add the pork and stir-fry.
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4
When the pork is somewhat cooked, add the onion and stir-fry.
-
5
When the onion turns translucent, push the ingredients to one side, add 2 tablespoons of soy sauce, simmer and let the flavor develop.
-
6
Add the eggplant, 1 tablespoon oyster sauce, 0.3 tablespoon chicken stock, 1.5 tablespoon allulose, and 3 tablespoons water, then stir-fry over medium-low heat.
