Mushroom and Egg Rice Bowl recipe - ingredients, nutrition and when to eat it
This rice bowl is topped with mushrooms and eggs lightly stir-fried with soy sauce.
This rice bowl is topped with mushrooms and eggs lightly stir-fried with soy sauce. The tender egg and chewy mushrooms complement each other well, making it a good choice for a busy lunch or a light dinner.
Rice bowls · 15 minutes to cook
Nutrition (per 457.7g serving): 476.7 kcal · protein 15.9g · carbohydrate 75.1g · fat 12.5g · sodium 872.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Instead of soaking mushrooms in water for a long time, wipe them with a damp paper towel to keep their flavor rich when stir-fried.
Tips: Turn off the heat just before the eggs are fully set so they stay moist over the rice.
Tips: Pour the soy sauce around the edge of the pan and let it bubble briefly before mixing it in to bring out more aroma.
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Ingredients (1 serving)
- Rice — 210 g
- Mushrooms — 100 g
- Egg — 1 pc
- Onion — 40 g
- Green onion — 10 g
- Soy sauce — 2 tsp
- Cooking oil — 1 tsp
- Sesame oil — 0.5 tsp
- Ground black pepper — 0.2 g
- Water — 30 ml