Egg Stir-fry Rice Bowl

Name: Egg Stir-fry Rice Bowl
Yield: 400 g
Ingredients: raw cabbage 70 serving; white rice 210 bowl; boiled eggs 90 piece; sesame oil 10 spoon; curry powder 5 g; gochujang (Korean chili paste) 15 tablespoon

Difficulty NORMAL 629 kcal

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Ingredients

Main ingredients

raw cabbage 1 serving
white rice 1 bowl
boiled eggs 2 piece

Seasonings/Sauce

sesame oil 10 spoon
curry powder 5 g
gochujang (Korean chili paste) 15 tablespoon

Nutrition summary

Carbohydrates 92.99 g 60%

Protein 20 g 13%

Fat 18.88 g 27%

Serving size 400g

Cooking steps

1

Crack the eggs into a bowl and beat them.
2

Finely chop the onion and green onion.
3

Add cooking oil to a pan and sauté the onion and green onion.
4

Pour in the beaten eggs and stir-fry while stirring with chopsticks.
5

Place the rice in a bowl and top it with the egg stir-fry.
6

Season with soy sauce, pepper, and other seasonings.

Egg Stir-fry Rice Bowl

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