Jelly and Egg Rice

Jelly and Egg Rice

Rice·Boiling

Calories

227kcal

Carbs

43.7g

Protein

7g

Fat

2.8g

Sodium

82.3mg

Ingredients

Main

Acorn JellyWater Chestnut JellyBlack Sesame JellyOat RiceEggBean SproutsChicken BreastGreen OnionOnionMushroom Garlic Salt

Others

GarlicSeasoned Soy SauceWhite Pepper

Acorn Jelly, Water Chestnut Jelly, Black Sesame Jelly 각각 25g Oat Rice 150g, Egg 55g, Bean Sprouts 30g 국물 : Chicken Breast 70g, Garlic 10g, Green Onion 10g, Onion 15g, Seasoned Soy Sauce 15g, White Pepper 1g, Mushroom Garlic Salt 2g

Instructions

  1. 1

    Use the chicken breast to make broth.

    Jelly and Egg Rice step 1
  2. 2

    Shred the chicken breast into bite-size pieces and season with white pepper, mushroom garlic salt.

    Jelly and Egg Rice step 2
  3. 3

    Remove the heads from the bean sprouts and blanch.

    Jelly and Egg Rice step 3
  4. 4

    Fry the egg into yellow and white garnish sheets, then julienne.

    Jelly and Egg Rice step 4
  5. 5

    Cut the three kinds of jelly into bite-size pieces.

    Jelly and Egg Rice step 5
  6. 6

    Place rice in a bowl, top with bean sprouts, then the 3 kinds of jelly, and garnish with egg to finish.

    Jelly and Egg Rice step 6