The potassium content in tomatoes helps excrete sodium.
Calories
379kcal
Carbs
71.1g
Protein
15.6g
Fat
3.6g
Sodium
181.2mg
Ingredients
Others
Rice(100g), Eggplant(50g), Shrimp(20g) - Sauce : Onion(20g), Garlic(10g), Olive Oil(10g) Tomato Sauce(20g), Ketchup(20g), Tomato(80g), Sugar(5g) - Side Vegetables : Young Leaf(5g)
Nutrition Facts
Per 100g of main ingredientsRice
- Rich in vitamin B3 (niacin) (3.1mg) — supports energy metabolism and skin health
- Rich in vitamin B1 (0.23mg) — used to turn carbohydrates into energy
Eggplant
- Rich in dietary fiber (2.7g) — can support digestion and help you feel full
- Rich in vitamin B2 (0.16mg) — supports energy metabolism and healthy skin
Shrimp
- Rich in protein (20g) — used to build and maintain muscle and body tissue
- Rich in vitamin B3 (niacin) (2.7mg) — supports energy metabolism and skin health
Onion
- Contains dietary fiber (1.6g) — can support digestion and help you feel full
Tomato
- Rich in vitamin C (14mg) — acts as an antioxidant and helps you absorb iron
- Rich in dietary fiber (2.6g) — can support digestion and help you feel full
Young Leaf
- Rich in iron (7mg) — helps your blood carry oxygen
- Rich in calcium (300mg) — a key building block of bones and teeth
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Soak the rice in water and cook, and cut the eggplant long and grill in a pan.
🔍Finely chop the onion and garlic.
🔍Coarsely chop the tomato.
🔍Blanch the shrimp with rice wine and peel.
🔍Add olive oil to a pan and stir-fry onion and garlic first.
🔍Add tomato sauce and ketchup to the stir-frying onion and garlic and stir-fry, then add tomato and sugar and stir-fry and reduce; plate rice, top with grilled eggplant and shrimp, top with the reduced tomato sauce, and lightly top with young leaves to finish.