Egg Curry Rice Bowl

Name: Egg Curry Rice Bowl
Yield: 619 g
Ingredients: scrambled egg 94 serving; onion 100 g; raw cabbage 100 g; king oyster mushroom 100 piece; water 200 ml; Golden Curry 25 g

Difficulty EASY 402 kcal

#low-carb #high-protein

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Ingredients

Main ingredients

scrambled egg 1 serving
onion 100 g
raw cabbage 100 g
king oyster mushroom 1 piece

Seasonings/Sauce

water 200 ml
Golden Curry 25 g

Nutrition summary

Carbohydrates 42.66 g 40%

Protein 18.01 g 17%

Fat 21 g 44%

Serving size 619g

Cooking steps

1

Chop the onion and carrot.
2

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

Add curry powder and water, then bring to a boil.
4

Make a fried egg and place it on top of the rice.
5

Pour the curry over the rice and top with the fried egg.

Egg Curry Rice Bowl

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