indonesian

Egg And Potato Balado With Steamed Rice

Name: Egg And Potato Balado With Steamed Rice
Yield: 1 serving
Cuisine: indonesian
Ingredients: 113 g egg; 151 g potato, peeled and diced; 45 g white rice (dry); 14 g vegetable oil; 30 g shallot, finely chopped; 8 g garlic, minced; 19 g tomato paste; 19 g chili sauce; 8 g lime juice; 2 g salt; 166 g water (as needed for sauce and rice)

This simmered dish pairs egg with potato, peeled and diced, white rice and shallot, finely chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

24 g Protein

79 g Carbohydrates

27 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

113g egg 162 kcal
151g potato, peeled and diced 116 kcal
45g white rice (dry) 164 kcal
14g vegetable oil 124 kcal
30g shallot, finely chopped 22 kcal
8g garlic, minced 12 kcal
19g tomato paste 16 kcal
19g chili sauce 34 kcal
8g lime juice 2 kcal
2g salt 0 kcal
166g water (as needed for sauce and rice) 0 kcal

Cooking instructions

egg
Boil the eggs to your preferred doneness (about 10 minutes for hard-boiled). Cool, peel, and set aside.
potatowater (as needed for sauce and rice)
Simmer diced potato in salted water 8 to 10 minutes until just tender; drain well.
vegetable oilshallotgarlic
Heat vegetable oil in a skillet over medium heat. Add shallot and garlic; cook 2 minutes.
tomato pastechili saucewater (as needed for sauce and rice)
Add tomato paste and chili sauce; stir 1 minute. Add a splash of water and simmer 2 minutes to thicken.
eggpotatolime juicesalt
Add potatoes and eggs and toss to coat. Finish with lime juice and salt to taste.
Serve hot with steamed rice.