Eggplant and Egg Rice Bowl
Ingredients
Main ingredients
- Fried egg (without salt) 55 g
- Pre-cooked instant rice 130 g
- Soy sauce 1 회분
- Fresh eggplant 1 개
- Sesame oil 1 스푼
- Allulose syrup 1 스푼
- Cheongyang chili pepper 35 g
- Oyster sauce 15 g
Seasonings/Sauce
No seasonings/sauce have been registered.
Nutrition summary
Carbohydrates
77.82 g
61%
Protein
13.6 g
11%
Fat
16.33 g
29%
Cooking steps
-
1
Cut the eggplant and onion into bite-sized pieces.
-
2
Heat cooking oil in a pan and sauté the onion and eggplant.
-
3
Season with salt and pepper.
-
4
Beat the eggs and make scrambled eggs.
-
5
On top of the rice, place the sautéed eggplant and onion, and the scrambled eggs.
-
6
Finish with soy sauce or your preferred sauce.
