Quail Eggs Mushroom Curry

Name: Quail Eggs Mushroom Curry
Total time: 30 min
Yield: 495 g
Ingredients: Brown Rice 210 공기; Turmeric Vermond Curry 30 g; Steamed Cabbage 35 반찬그릇; Blanched Carrot 20 g; Grilled Onion 100 회분(익혀서1컵); Blanched Enoki Mushroom 100 반찬그릇

Cook 30 min Difficulty NORMAL 611 kcal

#Low-Carb #High-Protein #Low-Calorie

Ingredients

Main ingredients

Brown Rice 1 공기
Turmeric Vermond Curry 30 g
Steamed Cabbage 0.5 반찬그릇
Blanched Carrot 20 g
Grilled Onion 1 회분(익혀서1컵)
Blanched Enoki Mushroom 1 반찬그릇

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 114.73 g 72%

Protein 14.71 g 9%

Fat 13.58 g 19%

Serving size 495g

Cooking steps

1

Boil quail eggs and peel them
2

Slice mushrooms into bite-sized pieces
3

Finely chop onions
4

Heat oil in a pan and sauté onions and mushrooms
5

Add quail eggs and stir-fry together
6

Add curry powder and water, then bring to a boil
7

When ingredients are cooked through, adjust seasoning to taste

Quail Eggs Mushroom Curry

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