Shrimp and Eggplant Fried Rice Bento recipe - ingredients, nutrition and when to eat it
This one-bowl bento features plump shrimp and tender eggplant stir-fried with rice and oyster sauce.
This one-bowl bento features plump shrimp and tender eggplant stir-fried with rice and oyster sauce. It has a gentle savory depth and is especially good for lunch in summer or early fall.
Lunchbox & quick meals · 20 minutes to cook
Nutrition (per 432.7g serving): 454.5 kcal · protein 20.6g · carbohydrate 76.4g · fat 6.2g · sodium 433mg
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: Cold rice keeps the grains from clumping, making it easier to fry.
Tips: When packing it, spread the rice out to cool first so less steam builds up.
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Ingredients (1 serving)
- White rice — 1 bowl
- Shrimp — 70 g
- Eggplant — 0.5 pc
- Onion — 0.3 pc
- Green onion — 0.3 stalk
- Garlic — 1 clove
- Oyster sauce — 1 tsp
- Soy sauce — 0.5 tsp
- Cooking oil — 1 tsp
- Ground black pepper — 0.1 tsp