Rice with Stir-fried Mushrooms and Egg Patties

Name: Rice with Stir-fried Mushrooms and Egg Patties
Total time: 15 min
Yield: 488.2 g
Ingredients: Yondoo Essence for Cooking (Mild) 3 g; Brown Rice Mixed Grain 100 g; Egg Omelet 30 g; Iceberg Lettuce 30 g; Cheongyang Chili Pepper 5.2 ea; Fresh Cabbage 40 g; Fresh Carrot 20 g; Olive Oil 10 spoon; King Oyster Mushroom 250 ea

Cook 15 min Difficulty NORMAL 412 kcal

#Low Carb #High Protein

Image coming soon

Ingredients

Main ingredients

Yondoo Essence for Cooking (Mild) 3 g
Brown Rice Mixed Grain 100 g
Egg Omelet 30 g
Iceberg Lettuce 30 g
Cheongyang Chili Pepper 1 ea
Fresh Cabbage 40 g
Fresh Carrot 20 g
Olive Oil 1 spoon
King Oyster Mushroom 2.5 ea

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 56.89 g 51%

Protein 17.4 g 16%

Fat 16.1 g 33%

Serving size 488.2g

Cooking steps

1

Slice the mushrooms and onion, and beat the eggs.
2

Heat oil in a pan and stir-fry the mushrooms and onion.
3

Season with salt and pepper.
4

Add a pinch of salt to the eggs, mix, and pan-fry to make egg patties.
5

Serve the rice, and top with the stir-fried mushrooms and egg patties.

Rice with Stir-fried Mushrooms and Egg Patties

AI 영양사 앤디