Enoki Mushroom Egg Rice Bowl

Name: Enoki Mushroom Egg Rice Bowl
Yield: 406 g
Ingredients: 100% Brown Rice 100 g; Cheongyang Chili Pepper 45 g; Fried Egg 46 piece; Tuna Extract 5 g; Cooking Wine 10 g; Dark Soy Sauce 10 g; Onion 70 half onion (1/2 ea); Minced Garlic 10 teaspoon; Olive Oil 10 spoon; Enoki Mushroom 100 g

Recipe by Youjiman

Difficulty EASY 485 kcal

#low sugar #high protein #low calorie #low carb

Image coming soon

Ingredients

Main ingredients

100% Brown Rice 100 g
Cheongyang Chili Pepper 45 g
Fried Egg 1 piece
Tuna Extract 5 g
Cooking Wine 10 g
Dark Soy Sauce 10 g
Onion 1 half onion (1/2 ea)
Minced Garlic 2 teaspoon
Olive Oil 1 spoon
Enoki Mushroom 100 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 69.46 g 55%

Protein 16.66 g 13%

Fat 17.69 g 32%

Serving size 406g

Cooking steps

1

Finely chop the enoki mushrooms.
2

Beat the eggs and season with salt.
3

Heat oil in a pan and stir-fry the enoki mushrooms.
4

Once the mushrooms are softened, pour in the beaten eggs.
5

Cook slowly over low heat, stirring gently.
6

Place the cooked enoki mushroom eggs over rice.

Enoki Mushroom Egg Rice Bowl

AI 영양사 앤디