Spicy Egg Rice

Name: Spicy Egg Rice
Total time: 5 min
Yield: 375 g
Ingredients: Toasted Seaweed with Perilla Oil 5 g; Raw Egg 110 개; Mixed Grain Rice 100 g; Water 50 ml; Sesame Oil 10 스푼; Soy Sauce 501 50 g; Taeyangcho Chili Powder 50 g

Cook 5 min Difficulty EASY 667 kcal

#Spicy Egg Rice #Egg Dish #Simple Meal #Solo Meal #Home-cooked #Rice Recipe #Quick Recipe #Spicy Taste #Single Living Recipe #Korean Cuisine

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Ingredients

Main ingredients

Toasted Seaweed with Perilla Oil 5 g
Raw Egg 2 개
Mixed Grain Rice 100 g

Seasonings/Sauce

Water 50 ml
Sesame Oil 10 스푼
Soy Sauce 501 50 g
Taeyangcho Chili Powder 50 g

Nutrition summary

Carbohydrates 64.21 g 41%

Protein 32.5 g 21%

Fat 27.45 g 39%

Serving size 375g

Cooking steps

1

In a microwave-safe bowl, mix 2 tablespoons soy sauce, 1 tablespoon sesame oil, 2 tablespoons water, and half a tablespoon of chili powder.
2

Add 2 eggs and sprinkle sesame seeds on top.
3

Break the egg yolks, cover the bowl, and microwave for 2 minutes.
4

Mix with rice, wrap with seaweed, and enjoy.

Spicy Egg Rice

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