Zucchini Egg Kimbap

Name: Zucchini Egg Kimbap
Total time: 20 min
Yield: 494 g
Ingredients: multigrain rice 210 serving; kimbap seaweed 4 g; fresh egg 110 pcs; fresh zucchini 170 g

Cook 20 min Difficulty NORMAL 504 kcal

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Ingredients

Main ingredients

multigrain rice 1 serving
kimbap seaweed 4 g
fresh egg 2 pcs
fresh zucchini 170 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 73.8 g 58%

Protein 27.91 g 22%

Fat 11.42 g 20%

Serving size 494g

Cooking steps

1

Wash the zucchini and cut it into thin strips.
2

Beat the eggs and season with salt.
3

Heat oil in a pan, stir-fry the zucchini, then let it cool.
4

Make a thin egg omelet in the pan and let it cool.
5

Spread rice evenly over the seaweed sheet, then add zucchini and egg on top.
6

Roll the seaweed tightly like kimbap.
7

Slice into bite-sized pieces.

Zucchini Egg Kimbap

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