Eggplant Rice Bowl

Name: Eggplant Rice Bowl
Yield: 350 g
Ingredients: brown rice 130 g; raw egg 55 piece; spicy green chili pepper 10 g; green onion 50 piece (1/2 piece); stir-fried eggplant 60 g; sesame oil 10 spoon; double-brewed dark soy sauce 5 g; Sriracha chili sauce 10 g; allulose syrup 20 spoon

440 kcal

#vegan #low-calorie #low-sugar

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Ingredients

Main ingredients

brown rice 130 g
raw egg 1 piece
spicy green chili pepper 10 g
green onion 1 piece (1/2 piece)
stir-fried eggplant 60 g

Seasonings/Sauce

sesame oil 10 spoon
double-brewed dark soy sauce 5 g
Sriracha chili sauce 10 g
allulose syrup 20 spoon

Nutrition summary

Carbohydrates 68.77 g 56%

Protein 11.99 g 10%

Fat 18.91 g 34%

Serving size 350g

Cooking steps

1

Wash the eggplant thoroughly and cut it into bite-sized pieces.
2

Finely chop the onion and spicy green chili pepper.
3

Heat olive oil in a pan over medium heat and stir-fry the onion and eggplant.
4

Season with salt and pepper.
5

Place the stir-fried eggplant on top of the rice and garnish with green chili pepper to finish.

Eggplant Rice Bowl

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