Carrot Sriracha Rice

Name: Carrot Sriracha Rice
Total time: 20 min
Yield: 372 g
Ingredients: Tomato Ketchup 10 g; Dambaeki Original 32 g; Sriracha Sauce 10 g; Liquid Allulose 20 spoon; Brown Rice Konjac Rice 150 g; Dongwon Tuna Lean Meat in Water 100 g; Fresh Carrot 50 g

Cook 20 min Difficulty NORMAL 244 kcal

#Carrot Fried Rice #Sriracha #Vegetable Rice #Spicy Rice #Easy Cooking #Vegan #One Bowl Meal #Vegetable Fried Rice #Simple Cooking for Singles #Healthy Meal

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Ingredients

Main ingredients

Tomato Ketchup 10 g
Dambaeki Original 32 g
Sriracha Sauce 10 g
Liquid Allulose 1 spoon
Brown Rice Konjac Rice 150 g
Dongwon Tuna Lean Meat in Water 100 g
Fresh Carrot 50 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 50.43 g 67%

Protein 23.63 g 31%

Fat 0.57 g 2%

Serving size 372g

Cooking steps

1

Wash the carrot thoroughly and finely chop it.
2

Finely chop the onion and green onion as well.
3

Heat cooking oil in a pan and stir-fry the carrot, onion, and green onion.
4

Add rice and stir-fry together.
5

Add Sriracha sauce and mix well.
6

Season with salt to taste.
7

Serve on a plate and it's ready.

Carrot Sriracha Rice

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