Spicy Eggplant Rice Bowl

Name: Spicy Eggplant Rice Bowl
Total time: 15 min
Yield: 540 g
Ingredients: Hetban Sprouted Brown Rice Small Bowl 130 개; Sliced Green Onion 20 g; Minced Garlic 5 티스푼; Onion 100 g; Pork Leg Meat 100 g; Stir-fried Eggplant 150 g; Allulose Syrup 20 스푼; Sriracha Sauce 5 g; Dark Soy Sauce 5 ml; Panda Oyster Sauce 5 g

Cook 15 min Difficulty EASY 482 kcal

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Ingredients

Main ingredients

Hetban Sprouted Brown Rice Small Bowl 1 개
Sliced Green Onion 20 g
Minced Garlic 1 티스푼
Onion 100 g
Pork Leg Meat 100 g
Stir-fried Eggplant 150 g

Seasonings/Sauce

Allulose Syrup 20 스푼
Sriracha Sauce 5 g
Dark Soy Sauce 5 ml
Panda Oyster Sauce 5 g

Nutrition summary

Carbohydrates 78.26 g 58%

Protein 28.36 g 21%

Fat 13.08 g 22%

Serving size 540g

Cooking steps

1

Dice the eggplant and onion.
2

Slice the green onion thinly.
3

Heat cooking oil in a pan and stir-fry the green onion to make scallion oil.
4

Add the onion and eggplant and stir-fry.
5

Add gochujang (Korean chili paste), chili powder, soy sauce, sugar, and minced garlic, then stir-fry again.
6

Add a little water and simmer until ingredients are cooked through.
7

Place the stir-fried eggplant over rice to serve.

Spicy Eggplant Rice Bowl

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