Carrot Sriracha Rice

Name: Carrot Sriracha Rice
Total time: 20 min
Yield: 362 g
Ingredients: Tomato Ketchup 5 g; Danbaki Original 32 g; Sriracha Sauce 5 g; Liquid Allulose 20 spoon; Brown Rice Konjac Rice 150 g; Dongwon Tuna Chunk in Water 100 g; Fresh Carrot 50 g

Cook 20 min Difficulty NORMAL 234 kcal

#low sugar #vegan #low calorie

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Ingredients

Main ingredients

Tomato Ketchup 5 g
Danbaki Original 32 g
Sriracha Sauce 5 g
Liquid Allulose 1 spoon
Brown Rice Konjac Rice 150 g
Dongwon Tuna Chunk in Water 100 g
Fresh Carrot 50 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 48.27 g 66%

Protein 23.57 g 32%

Fat 0.57 g 2%

Serving size 362g

Cooking steps

1

Finely chop the carrot.
2

Heat olive oil in a pan and sauté the carrots.
3

Add rice and stir-fry evenly.
4

Season with salt to taste.
5

Add Sriracha sauce and stir-fry once more to finish.

Carrot Sriracha Rice

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