Enoki Mushroom Rice Bowl

Name: Enoki Mushroom Rice Bowl
Total time: 10 min
Yield: 375 g
Ingredients: Brown Rice (Half Brown, Half White) 150 g; Enoki Mushroom (Raw) 150 g; Cooking Oil (Soybean Oil) 10 g; Sriracha Sauce 10 g; Red Pepper Powder 5 g; Oyster Sauce 20 g; Allulose Syrup 20 ml; Dark Soy Sauce 10 ml

Cook 10 min Difficulty EASY 408 kcal

#Vegan #Low-calorie

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Ingredients

Main ingredients

Brown Rice (Half Brown, Half White) 150 g
Enoki Mushroom (Raw) 150 g

Seasonings/Sauce

Cooking Oil (Soybean Oil) 10 g
Sriracha Sauce 10 g
Red Pepper Powder 5 g
Oyster Sauce 20 g
Allulose Syrup 20 ml
Dark Soy Sauce 10 ml

Nutrition summary

Carbohydrates 87.26 g 70%

Protein 9.36 g 8%

Fat 12.25 g 22%

Serving size 375g

Cooking steps

1

Wash the enoki mushrooms thoroughly and trim off the root ends.
2

Julienne the onion and carrot.
3

Heat cooking oil in a pan and stir-fry the onion and carrot.
4

Add the enoki mushrooms and stir-fry, then season with soy sauce, minced garlic, and pepper.
5

Serve the stir-fried enoki mushrooms over rice to finish.

Enoki Mushroom Rice Bowl

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