Creado con IA
Carrot and Egg Rice Bowl
25 min 226 kcal por ración Fácil
Ingredientes
4 Raciones
- cooked jasmine rice2 cups
- large eggs4 pieces
- shredded carrots1,5 cups
- sesame oil1 tablespoon
- soy sauce1 tablespoon
- chili flakes1 teaspoon
- chopped cilantro2 tablespoons
Preparación
- 1
Heat a large nonstick skillet or wok over medium heat and add 1 tablespoon of sesame oil.
- 2
Add the
- 3
5 cups of shredded carrots and sauté for 2-3 minutes until slightly softened.
- 4
Push the carrots to the side of the pan. Crack 4 large eggs into the pan and scramble them gently until just set.
- 5
Add 2 cups of cooked jasmine rice to the pan and mix everything together.
- 6
Pour in 1 tablespoon of soy sauce and sprinkle 1 teaspoon of chili flakes over the mixture. Stir well to combine and heat through for 2-3 minutes.
- 7
Remove from heat and divide the rice bowl mixture into serving bowls.
- 8
Garnish each bowl with 2 tablespoons of chopped cilantro.
- 9
Serve hot and enjoy your Carrot and Egg Rice Bowl!
