Korean Pumpkin Rice

Name: Korean Pumpkin Rice
Total time: 20 min
Yield: 413 g
Ingredients: onion 70 half (1/2 piece); allulose syrup 20 spoon; red pepper powder 3 spoon; soy sauce 20 serving; blanched zucchini 300 g

Cook 20 min Difficulty EASY 127 kcal

#low calorie #low sugar #vegan

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Ingredients

Main ingredients

onion 1 half (1/2 piece)
allulose syrup 1 spoon
red pepper powder 1 spoon
soy sauce 2 serving
blanched zucchini 300 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 41.95 g 82%

Protein 7.23 g 14%

Fat 0.86 g 4%

Serving size 413g

Cooking steps

1

Wash the zucchini thoroughly and slice it thinly.
2

Rinse the rice well and soak it for about 30 minutes.
3

Put the rice, water, and zucchini in a pot.
4

Cook over low heat until the rice is fully cooked.
5

Serve the finished pumpkin rice in a bowl.

Korean Pumpkin Rice

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