Enoki Mushroom Rice Bowl

Name: Enoki Mushroom Rice Bowl
Yield: 223 g
Ingredients: Water (drinking) 20 ml; Fried Egg (without salt) 55 g; Allulose Syrup 20 spoon; Red Pepper Powder 3 spoon; Minced Garlic 10 teaspoon; Green Onion 10 g; Fresh Cheongyang Chili Pepper 5 g; Fresh Enoki Mushroom 100 g

Difficulty EASY 121 kcal

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Ingredients

Main ingredients

Water (drinking) 20 ml
Fried Egg (without salt) 55 g
Allulose Syrup 1 spoon
Red Pepper Powder 1 spoon
Minced Garlic 2 teaspoon
Green Onion 10 g
Fresh Cheongyang Chili Pepper 5 g
Fresh Enoki Mushroom 100 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 28.9 g 54%

Protein 9.79 g 18%

Fat 6.45 g 27%

Serving size 223g

Cooking steps

1

Trim the root of the enoki mushrooms and prepare them.
2

Julienne the onion and carrot.
3

Add cooking oil to a pan and stir-fry the onion and carrot.
4

Add the enoki mushrooms and stir-fry together.
5

Season with soy sauce, sugar, and pepper.
6

Place the stir-fried enoki mushrooms on top of rice to finish.

Enoki Mushroom Rice Bowl

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