Crab Stick Egg Rice Bowl

Name: Crab Stick Egg Rice Bowl
Total time: 10 min
Yield: 535 g
Ingredients: Multigrain Brown Rice 160 g; Chives 10 g; Raw Egg 110 piece; Crab Stick 100 g; Cooking Wine 15 g; Potato Starch 5 g; Brewed Vinegar 15 ml; Allulose Syrup 15 tablespoon; Saemi's Kitchen Soup Soy Sauce 15 ml; Water (Bottled) 90 ml

Cook 10 min Difficulty EASY 563 kcal

#high protein #low calorie

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Ingredients

Main ingredients

Multigrain Brown Rice 160 g
Chives 10 g
Raw Egg 2 piece
Crab Stick 100 g

Seasonings/Sauce

Cooking Wine 15 g
Potato Starch 5 g
Brewed Vinegar 15 ml
Allulose Syrup 15 tablespoon
Saemi's Kitchen Soup Soy Sauce 15 ml
Water (Bottled) 90 ml

Nutrition summary

Carbohydrates 88.41 g 59%

Protein 33.12 g 22%

Fat 12.58 g 19%

Serving size 535g

Cooking steps

1

Prepare the crab sticks and drain excess water.
2

Beat the eggs and season with salt.
3

Heat oil in a pan, pour in the beaten eggs, and gently stir over low heat.
4

When the eggs are half-cooked, add the crab sticks and mix gently.
5

Spoon the crab and egg mixture over rice.
6

Garnish with chopped scallions or toppings of your choice.

Crab Stick Egg Rice Bowl

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