Mixed Egg Rice Bowl

Name: Mixed Egg Rice Bowl
Yield: 258.5 g
Ingredients: Sesame Oil 10 spoon; Sesame Seeds 8 g; Seasoned Seaweed 4 serving; Sun-dried Gochugaru (Korean Red Pepper Powder) 14 g; Liquid Allulose 20 spoon; Soup Soy Sauce 22.5 ml; KF365 Grade 1+ Antibiotic-free Special Eggs 180 g

435 kcal

#Egg Rice Bowl #Bibimbap #Quick Meal #Easy Cooking #Home Meal #Korean Food #Scrambled Eggs #Stir-fried Vegetables #Rice Bowl Recipe #Solo Meal Recommendation

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Ingredients

Main ingredients

Sesame Oil 1 spoon
Sesame Seeds 8 g
Seasoned Seaweed 1 serving
Sun-dried Gochugaru (Korean Red Pepper Powder) 14 g
Liquid Allulose 1 spoon
Soup Soy Sauce 22.5 ml
KF365 Grade 1+ Antibiotic-free Special Eggs 180 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 32.73 g 26%

Protein 27.5 g 22%

Fat 28.35 g 51%

Serving size 258.5g

Cooking steps

1

Finely chop onion, carrot, and green onion.
2

Add oil to a pan and sauté the vegetables.
3

Add rice and stir-fry with the vegetables.
4

Beat the eggs, pour into the pan, and scramble them.
5

Place the scrambled eggs on top of the rice.
6

Add gochujang (Korean chili paste), soy sauce, and sesame oil, then mix well.
7

Sprinkle sesame seeds to finish.

Mixed Egg Rice Bowl

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