Cabbage Egg Curry Rice 🍛

Name: Cabbage Egg Curry Rice 🍛
Yield: 420 g
Ingredients: Ready-to-eat Smoked Chicken Breast 1 g; Fresh Zucchini 53 g; Baekse Curry Mildly Spicy 25 회분; Water (Drinking Water) 130 ml; Rice Substitute 95 Calories 41 g; King Oyster Mushroom 32 g; Onion 45 g; Fresh Cabbage 46 g; Boiled Egg 47 g

257 kcal

#cabbage dish #curry rice #egg dish #one-bowl meal #easy recipe #homemade meal #brunch #vegetable dish #healthy food

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Ingredients

Main ingredients

Ready-to-eat Smoked Chicken Breast 1 g
Fresh Zucchini 53 g
Baekse Curry Mildly Spicy 1 회분
Water (Drinking Water) 130 ml
Rice Substitute 95 Calories 41 g
King Oyster Mushroom 32 g
Onion 45 g
Fresh Cabbage 46 g
Boiled Egg 47 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 34.16 g 52%

Protein 12.23 g 18%

Fat 8.84 g 30%

Serving size 420g

Cooking steps

1

Shred the cabbage and finely chop the onion.
2

Beat the eggs and set aside.
3

Heat cooking oil in a pan and sauté the onion and cabbage.
4

When the cabbage softens, add curry powder and water, then bring to a boil.
5

Add the eggs and stir gently until they are cooked.
6

Serve the finished cabbage egg curry on top of rice.

Cabbage Egg Curry Rice 🍛

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