Tomato Egg Chickpea Rice Bowl

Name: Tomato Egg Chickpea Rice Bowl
Yield: 428 g
Ingredients: Ready-to-eat Chickpeas 50 g; Green Onion 24 g; Raw Egg 100 g; Cherry Tomato 218 g; BBQ Steak & Burger Grinder 3 g; Panda Oyster Sauce 13 g; Organic Extra Virgin Olive Oil 20 ml

452 kcal

#Tomato scrambled eggs #Chickpea dish #Rice bowl recipe #Easy cooking #Healthy food #Vegetarian recipe #High-protein dish #One-bowl meal #Home-cooked meal #Egg recipe

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Ingredients

Main ingredients

Ready-to-eat Chickpeas 50 g
Green Onion 24 g
Raw Egg 100 g
Cherry Tomato 218 g

Seasonings/Sauce

BBQ Steak & Burger Grinder 3 g
Panda Oyster Sauce 13 g
Organic Extra Virgin Olive Oil 20 ml

Nutrition summary

Carbohydrates 28.76 g 25%

Protein 20.07 g 18%

Fat 28.59 g 57%

Serving size 428g

Cooking steps

1

Cut the tomatoes and chickpeas into bite-sized pieces.
2

Beat the eggs and set aside.
3

Add cooking oil to a pan and scramble the eggs.
4

Remove the scrambled eggs and sauté the tomatoes and chickpeas in the pan.
5

Add the eggs back in and stir-fry together.
6

Season with salt, pepper, and other spices as desired.
7

Scoop rice into a bowl and top it with the tomato, egg, and chickpea stir-fry.

Tomato Egg Chickpea Rice Bowl

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