Egg Stir-fry

Name: Egg Stir-fry
Total time: 30 min
Yield: 945 g
Ingredients: Mozzarella cheese 80 g; Fish cake 120 servings; Green onion 100 g; Boiled eggs 270 pieces; Fresh cabbage 200 g; Allulose syrup 15 tablespoon; Minced garlic 70 g; Soy sauce (dark) 30 ml; Low-sugar gochujang (Korean chili paste) 60 g

Cook 30 min 1,094 kcal

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Ingredients

Main ingredients

Mozzarella cheese 80 g
Fish cake 1 servings
Green onion 100 g
Boiled eggs 6 pieces
Fresh cabbage 200 g

Seasonings/Sauce

Allulose syrup 15 tablespoon
Minced garlic 70 g
Soy sauce (dark) 30 ml
Low-sugar gochujang (Korean chili paste) 60 g

Nutrition summary

Carbohydrates 101.27 g 35%

Protein 84.48 g 29%

Fat 46.59 g 36%

Serving size 945g

Cooking steps

1

Crack the eggs into a bowl and whisk them well.
2

Finely chop the onion and green onion.
3

Heat cooking oil in a pan and sauté the onion and green onion over medium heat.
4

Pour the beaten eggs into the pan and quickly stir with chopsticks while frying.
5

Season with salt and pepper to taste.
6

Transfer to a plate to serve.

Egg Stir-fry

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