Eggplant Rice Bowl

Name: Eggplant Rice Bowl
Total time: 10 min
Yield: 488 g
Ingredients: Fresh Egg 55 pcs; Soft Tofu (Nae Cup) 90 g; Brown Rice Mixed Grains 125 serving; Sesame Oil 10 spoon; Soy Sauce 10 serving; Chili Powder 3 spoon; Sriracha Sauce 5 g; Fresh Eggplant 190 pcs

Cook 10 min Difficulty EASY 468 kcal

#Eggplant Rice Bowl #Donburi #Vegetarian Dish #One Bowl Meal #Eggplant Recipe #Easy Cooking #Vegetable Rice Bowl #Lunch Menu #Vegan #Home-cooked Meal

Image coming soon

Ingredients

Main ingredients

Fresh Egg 1 pcs
Soft Tofu (Nae Cup) 90 g
Brown Rice Mixed Grains 1 serving
Sesame Oil 1 spoon
Soy Sauce 1 serving
Chili Powder 1 spoon
Sriracha Sauce 5 g
Fresh Eggplant 1 pcs

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 56.46 g 48%

Protein 19.62 g 17%

Fat 19.01 g 36%

Serving size 488g

Cooking steps

1

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

Heat cooking oil in a pan and sauté the onions.
3

When the onions turn translucent, add the eggplant and sauté together.
4

Once the eggplant softens, add soy sauce, sugar, and minced garlic. Stir-fry everything together.
5

Season with pepper to taste.
6

Spoon the stir-fried eggplant mixture over rice.
7

Garnish with chopped green onions and sesame seeds.

Eggplant Rice Bowl

AI 영양사 앤디