Crab and Egg Rice Bowl recipe - ingredients, nutrition and when to eat it
This one-bowl meal is topped with gently scrambled crab and egg. It’s mild and tender, making it a good option for a quick lunch or dinner.
Seafood · 15 minutes to cook
Nutrition (per 352.7g serving): 482.4 kcal · protein 23.8g · carbohydrate 68.3g · fat 10g · sodium 270mg
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: Cook the eggs over low heat, stirring slowly once the edges begin to set, for a soft texture.
Tips: If the crab is already seasoned, skip the soy sauce and taste before adding any.
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Ingredients (1 serving)
- White rice — 1 bowl
- Crab meat — 70 g
- Egg — 1 pc
- Green onion — 0.3 pc
- Cooking oil — 1 tsp
- Soy sauce — 0.5 tsp
- Ground black pepper — 0.1 tsp