Eggplant Rice Bowl

Name: Eggplant Rice Bowl
Total time: 15 min
Yield: 496 g
Ingredients: Olive Oil 5 g; Raw Egg 55 pcs; Mixed Grain Rice 120 g; Onion (Raw) 53 g; Eggplant (Raw) 150 g; Water (Drinking) 100 ml; Allulose 3 g; Sesame Oil 3 g; Brewed Soy Sauce (Refined) 7 g

Cook 15 min Difficulty EASY 378 kcal

#Eggplant Rice Bowl #Donburi Recipe #Vegetarian Recipe #One-bowl Meal #Eggplant Dish #Simple Cooking #Vegetable Donburi #Vegetable Dish #Quick Recipe

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Ingredients

Main ingredients

Olive Oil 5 g
Raw Egg 1 pcs
Mixed Grain Rice 120 g
Onion (Raw) 53 g
Eggplant (Raw) 150 g

Seasonings/Sauce

Water (Drinking) 100 ml
Allulose 3 g
Sesame Oil 3 g
Brewed Soy Sauce (Refined) 7 g

Nutrition summary

Carbohydrates 50.42 g 52%

Protein 16.28 g 17%

Fat 13.65 g 32%

Serving size 496g

Cooking steps

1

Cut the eggplant and onion into bite-sized pieces.
2

Slice the green onion thinly.
3

Add cooking oil to a pan and stir-fry the green onion over low heat until fragrant.
4

Add the onion and cook until it becomes translucent.
5

Add the eggplant, season lightly with salt and pepper, and stir-fry.
6

Pour in soy sauce, oyster sauce, and sugar, mixing well while stir-frying.
7

Once the eggplant is soft, place it over rice.

Eggplant Rice Bowl

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