Soft-Boiled Egg Bibimbap Rice Bowl

Name: Soft-Boiled Egg Bibimbap Rice Bowl
Yield: 143 g
Ingredients: Seaweed Flakes 2 g; Chili Powder (Taeyangcho) 1 g; Allulose Syrup 30 스푼; Soy Sauce 20 ml; Boiled Eggs 90 개

Difficulty EASY 160 kcal

#Egg Rice Bowl #Mixed Eggs #Soft-Boiled Eggs #Simple Meal #One-Bowl Dish #Home Cooking #Egg Recipe #Bibimbap #Super Simple Recipe #Breakfast

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Ingredients

Main ingredients

Seaweed Flakes 2 g
Chili Powder (Taeyangcho) 1 g
Allulose Syrup 1.5 스푼
Soy Sauce 20 ml
Boiled Eggs 2 개

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 25.6 g 43%

Protein 13.88 g 23%

Fat 8.85 g 34%

Serving size 143g

Cooking steps

1

Soft-boil 2 eggs until they are just set.
2

Mash the 2 boiled eggs well with a fork.
3

Add 0.5 spoon of chili powder, 1.5 spoons of soy sauce, and 1.5 spoons of allulose, and mix with the mashed eggs.
4

Mix everything well with 100g of rice, then top with seaweed flakes.

Soft-Boiled Egg Bibimbap Rice Bowl

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