Tofu, Enoki Mushroom, and Egg Rice Bowl

Name: Tofu, Enoki Mushroom, and Egg Rice Bowl
Yield: 369.5 g
Ingredients: white rice 60 g; fresh egg 55 pcs; enoki mushroom 50 g; tofu 150 g; sesame oil 4.5 ml; soy sauce 20 ml; gochujang (Korean chili paste) 30 tablespoon

Difficulty EASY 462 kcal

#low calorie #high protein #low sugar

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Ingredients

Main ingredients

white rice 60 g
fresh egg 1 pcs
enoki mushroom 50 g
tofu 150 g

Seasonings/Sauce

sesame oil 4.5 ml
soy sauce 20 ml
gochujang (Korean chili paste) 30 tablespoon

Nutrition summary

Carbohydrates 49.31 g 43%

Protein 27.59 g 24%

Fat 16.43 g 32%

Serving size 369.5g

Cooking steps

1

Cut the tofu, enoki mushrooms, and green onion into bite-sized pieces.
2

Beat the eggs and set aside.
3

Add oil to a pan and sauté the green onion to release its aroma.
4

Add the tofu and enoki mushrooms and stir-fry.
5

Season with soy sauce and sesame oil.
6

Pour in the beaten eggs and gently stir until just cooked.
7

Spoon the stir-fried mixture over rice to finish.

Tofu, Enoki Mushroom, and Egg Rice Bowl

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