Shrimp and Eggplant Rice Bowl recipe - ingredients, nutrition and when to eat it
Tender eggplant and plump shrimp are stir-fried in a soy sauce seasoning and served over rice.
Tender eggplant and plump shrimp are stir-fried in a soy sauce seasoning and served over rice. Mild shrimp pairs with fragrant garlic and moist eggplant, making this a lovely, simple summer dinner.
Rice bowls · 20 minutes to cook
Nutrition (per 470.5g serving): 488 kcal · protein 23.3g · carbohydrate 74.3g · fat 9.5g · sodium 1200.1mg
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: Cut the eggplant about 1 cm thick so it doesn’t turn mushy too easily.
Tips: After adding the seasoning, gently turn the eggplant so it doesn’t stick to the bottom of the pan.
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Ingredients (1 serving)
- Rice — 1 bowl
- Shrimp — 80 g
- Eggplant — 1 pc
- Garlic — 2 pc
- Soy sauce — 1 Tbsp
- Cooking oil — 1 tsp
- Water — 2 Tbsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp