Chef Lee Yeon Bok's Diet Egg Rice Bowl

626 kcal
#diet #low-carb #high-protein #low-calorie
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Ingredients
Main ingredients
  • tofu 0.5 piece
  • olive oil 5 g
  • seafood oyster sauce 5 g
  • 701 soy sauce 5 g
  • onion 50 g
  • enoki mushrooms 50 g
  • frozen whiteleg shrimp 100 g
  • fresh eggs 3 piece
  • sliced green onions 10 g
Seasonings/Sauce
No seasonings/sauce have been registered.
Nutrition summary
Carbohydrates 28.43 g 18%
Protein 58.57 g 38%
Fat 29.85 g 44%
Serving size 615g
Cooking steps
  1. 1

    Finely chop the onion and zucchini.

  2. 2

    Beat 2 eggs and season with salt.

  3. 3

    Add olive oil to a pan and sauté the onion and zucchini.

  4. 4

    When the vegetables are cooked, add 100g of rice and stir-fry together.

  5. 5

    Pour the beaten eggs over the stir-fried ingredients and cook.

  6. 6

    Transfer the finished egg rice bowl to a plate.

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