Eggplant Rice Bowl

Name: Eggplant Rice Bowl
Total time: 20 min
Yield: 183.3 g
Ingredients: Red Pepper Powder 0.3 g; Allulose Syrup 13 ml; Water (Bottled) 17 ml; Dark Soy Sauce 10 ml; Low-Sugar Oyster Sauce 13 g; Fresh Eggplant 130 g

Cook 20 min Difficulty EASY 36 kcal

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Ingredients

Main ingredients

Red Pepper Powder 0.3 g
Allulose Syrup 13 ml
Water (Bottled) 17 ml
Dark Soy Sauce 10 ml
Low-Sugar Oyster Sauce 13 g
Fresh Eggplant 130 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 18.98 g 87%

Protein 2.7 g 12%

Fat 0.07 g 1%

Serving size 183.3g

Cooking steps

1

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

Heat cooking oil in a pan and sauté the onion and minced garlic.
3

Add the eggplant and minced meat, then stir-fry.
4

Season with soy sauce, sugar, and cooking wine.
5

Place the stir-fried ingredients over rice.
6

Finish with chopped scallions and sesame seeds.

Eggplant Rice Bowl

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