Seaweed Salad Egg Rice with Perilla Oil

Name: Seaweed Salad Egg Rice with Perilla Oil
Yield: 319 g
Ingredients: Perilla oil 7 g; Boiled egg (no salt) 55 g; Gwangcheon seaweed 2 g; Yeondu (seasoning) 50 ml; Hetbahn Sprouted Brown Rice 105 g; Raw cabbage 100 g

356 kcal

#Low Sugar #High Protein #Low Carb #Low Calorie

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Ingredients

Main ingredients

Perilla oil 7 g
Boiled egg (no salt) 55 g
Gwangcheon seaweed 2 g
Yeondu (seasoning) 50 ml
Hetbahn Sprouted Brown Rice 105 g
Raw cabbage 100 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 44.82 g 49%

Protein 15.28 g 17%

Fat 14.27 g 35%

Serving size 319g

Cooking steps

1

Tear the seaweed into small pieces.
2

Dice the boiled eggs.
3

Place the seaweed and eggs on top of the rice.
4

Drizzle with perilla oil.
5

Mix everything well.

Seaweed Salad Egg Rice with Perilla Oil

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