Cabbage Tomato Egg Curry Rice 🍛

Name: Cabbage Tomato Egg Curry Rice 🍛
Yield: 495 g
Ingredients: Cherry Tomato 12 pcs; Baekse Curry Mild 25 serving; Water (Mineral Water) 130 ml; 95-Calorie Rice Substitute 41 g; King Oyster Mushroom 100 pcs; Onion 70 half piece; Fresh Cabbage 70 serving; Boiled Egg 47 g

293 kcal

#Curry Rice #Cabbage Dish #Tomato Dish #Egg Dish #One Bowl Meal #Easy Recipe #Home Cooking #Healthy Meal #Vegetable Curry #Brunch

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Ingredients

Main ingredients

Cherry Tomato 1 pcs
Baekse Curry Mild 1 serving
Water (Mineral Water) 130 ml
95-Calorie Rice Substitute 41 g
King Oyster Mushroom 1 pcs
Onion 1 half piece
Fresh Cabbage 1 serving
Boiled Egg 47 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 41.82 g 55%

Protein 14.4 g 19%

Fat 9.1 g 27%

Serving size 495g

Cooking steps

1

Cut cabbage and tomatoes into bite-sized pieces.
2

Beat the eggs in a bowl.
3

Heat cooking oil in a pan and stir-fry the cabbage and tomatoes.
4

When the vegetables soften, add the beaten eggs and scramble.
5

Add curry powder and water, then bring to a boil.
6

Pour the finished curry over rice and serve.

Cabbage Tomato Egg Curry Rice 🍛

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