Eggplant Pot Rice

Name: Eggplant Pot Rice
Total time: 30 min
Yield: 971 g
Ingredients: Scallion 100 g; Brown Rice (Short Grain, Raw) 200 g; Dark Soy Sauce 45 ml; Fresh Eggplant 570 개; Allulose Smart 10 g; Sesame Seeds 30 spoon; Brewed Soy Sauce (Refined) 10 g; Chili Powder 6 spoon

Cook 30 min Difficulty NORMAL 1,078 kcal

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Ingredients

Main ingredients

Scallion 100 g
Brown Rice (Short Grain, Raw) 200 g
Dark Soy Sauce 45 ml
Fresh Eggplant 3 개

Seasonings/Sauce

Allulose Smart 10 g
Sesame Seeds 30 spoon
Brewed Soy Sauce (Refined) 10 g
Chili Powder 6 spoon

Nutrition summary

Carbohydrates 209.45 g 73%

Protein 33.44 g 12%

Fat 19.9 g 16%

Serving size 971g

Cooking steps

1

Make scallion oil with olive oil
2

Stir-fry the eggplant, then add three spoons of soy sauce and continue to stir-fry
3

Wash the rice and set water at a 1:1.2 ratio
4

When it boils over high heat, add the eggplant, cover, and simmer on low heat for 15 minutes
5

Let it steam for 15 minutes

Eggplant Pot Rice

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