Cabbage Rice Bowl

Name: Cabbage Rice Bowl
Total time: 10 min
Yield: 500 g
Ingredients: King Oyster Mushroom 50 g; Original Chicken Breast Steak 100 g; Raw Egg 55 piece; Black Bean Rice 100 g; Bean Sprouts 75 g; Fresh Cabbage 110 g; Kikkoman Hon Tsuyu (Koidashi) 5 g; Panda Oyster Sauce 5 g

Cook 10 min Difficulty EASY 505 kcal

#Cabbage Rice Bowl #Easy Recipe #Vegetable Dish #Vegan Recipe #Single Serving #Home Cooking #Diet Food #Gluten-Free #Healthy Food #One-Bowl Meal

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Ingredients

Main ingredients

King Oyster Mushroom 50 g
Original Chicken Breast Steak 100 g
Raw Egg 1 piece
Black Bean Rice 100 g
Bean Sprouts 75 g
Fresh Cabbage 110 g

Seasonings/Sauce

Kikkoman Hon Tsuyu (Koidashi) 5 g
Panda Oyster Sauce 5 g

Nutrition summary

Carbohydrates 62.31 g 48%

Protein 34.38 g 27%

Fat 14.48 g 25%

Serving size 500g

Cooking steps

1

Cut the cabbage into bite-sized pieces.
2

Julienne the onion and carrot.
3

Heat some cooking oil in a pan and sauté the onion and carrot.
4

Add the cabbage and stir-fry together.
5

Season with soy sauce, sugar, and minced garlic.
6

Place the stir-fried vegetables on top of rice.
7

Sprinkle with sesame seeds and chopped green onion to finish.

Cabbage Rice Bowl

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