Shrimp and Eggplant Rice Lunchbox recipe - ingredients, nutrition and when to eat it
This lunchbox pairs rice with shrimp and eggplant stir-fried in a soy sauce seasoning.
This lunchbox pairs rice with shrimp and eggplant stir-fried in a soy sauce seasoning. The plump shrimp and tender eggplant come together in a savory, salty-sweet sauce. It’s easy to pack for a light summer lunch.
Lunchbox & quick meals · 20 minutes to cook
Nutrition (per 528g serving): 503 kcal · protein 27.9g · carbohydrate 78.2g · fat 7.7g · sodium 1200.9mg
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 into thick slices so it holds its shape while stir-frying.
Tips: Shrimp can turn tough if overcooked, so add it to the eggplant and finish cooking as soon as it turns pink.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Rice — 1 bowl
- Shrimp — 100 g
- Eggplant — 1 pc
- Onion — 0.3 pc
- Soy sauce — 1 Tbsp
- Cooking oil — 1 tsp
- Garlic — 1 clove
- Toasted sesame seeds — 1 tsp