Eggplant Rice Bowl
Ingredients
Main ingredients
- Olive Oil 1 spoon
- Sesame Oil 1 spoon
- Soy Sauce 2 tablespoon
- Oat Black Rice Konjac Rice 150 g
- Fried Egg 1 piece
- Fresh Cheongyang Chili Pepper 10 g
- Low-Sugar Oyster Sauce 10 g
- Liquid Allulose 1 spoon
- Fresh Eggplant 1 piece
Seasonings/Sauce
No seasonings/sauce have been registered.
Nutrition summary
Carbohydrates
68.78 g
48%
Protein
13.95 g
10%
Fat
27.42 g
43%
Cooking steps
-
1
Cut the eggplant and onion into bite-sized pieces.
-
2
Heat cooking oil in a pan and stir-fry the onion.
-
3
When the onion turns translucent, add the eggplant and stir-fry together.
-
4
Season with soy sauce, minced garlic, sugar, and pepper.
-
5
When the eggplant is cooked and tender, place it on top of the rice to finish.
