Natto Egg Rice Bowl 1

Name: Natto Egg Rice Bowl 1
Total time: 5 min
Yield: 213.5 g
Ingredients: Fresh Egg 55 pcs; Saeruihim Daily Morning Pure Natto 49.5 pcs; Brown Rice 100 g; Chungjungone Sun-dried Low Sodium Fermented Kelp Soy Sauce 3 g; Sesame Oil 5 g; Salt 1 portion (1/3 tsp)

Cook 5 min Difficulty EASY 369 kcal

#high protein #low carb #low calorie

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Ingredients

Main ingredients

Fresh Egg 1 pcs
Saeruihim Daily Morning Pure Natto 1 pcs
Brown Rice 100 g

Seasonings/Sauce

Chungjungone Sun-dried Low Sodium Fermented Kelp Soy Sauce 3 g
Sesame Oil 5 g
Salt 1 portion (1/3 tsp)

Nutrition summary

Carbohydrates 44.42 g 49%

Protein 16.58 g 18%

Fat 13.45 g 33%

Serving size 213.5g

Cooking steps

1

Place the rice in a bowl.
2

Take the natto out of its package and mix well with the included sauce.
3

Beat the eggs and gently cook as scrambled eggs.
4

Top the rice with natto and scrambled eggs.
5

Add soy sauce and green onions to taste.

Natto Egg Rice Bowl 1

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