Cucumber and Egg Bibimbap

Name: Cucumber and Egg Bibimbap
Total time: 10 min
Yield: 355 g
Ingredients: Savory Mayonnaise 13 g; Sesame Oil 13 g; Brewed Soy Sauce 17 g; Fresh Cucumber 90 serving; Brown Rice 130 g; Fried Egg 92 egg

Cook 10 min Difficulty EASY 631 kcal

#Cucumber Bibimbap #Egg Bibimbap #Quick Meal #Summer Dish #Diet Meal #Low Calorie #Vegan Option Available #Vegetable Bibimbap #Home-cooked Meal #5-Minute Recipe

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Ingredients

Main ingredients

Savory Mayonnaise 13 g
Sesame Oil 13 g
Brewed Soy Sauce 17 g
Fresh Cucumber 1.5 serving
Brown Rice 130 g
Fried Egg 2 egg

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 58.86 g 37%

Protein 19.83 g 12%

Fat 36.52 g 51%

Serving size 355g

Cooking steps

1

Julienne the cucumber and carrot thinly.
2

Beat the eggs and scramble them.
3

Put the rice in a bowl.
4

Place the cucumber, carrot, and scrambled eggs on top of the rice.
5

Add a little sesame oil, salt, and pepper, then mix well.

Cucumber and Egg Bibimbap

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