japanese

Chirimen Pepper Rice with Cabbage and Tamagoyaki

Name: Chirimen Pepper Rice with Cabbage and Tamagoyaki
Yield: 1 serving
Cuisine: japanese
Ingredients: 217 g cooked short grain rice; 32 g chirimen dried baby sardines; 91 g eggs; 4 g sugar; 1 g salt; 9 g neutral oil; 145 g green cabbage sliced; 9 g green chili pepper sliced; 11 g soy sauce; 5 g toasted sesame seeds

This stir-fried dish pairs cooked short grain rice with chirimen dried baby sardines, green cabbage sliced and green chili pepper sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Easy

Balanced Pescatarian High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

31 g Protein

76 g Carbohydrates

25 g Fat

4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

217g cooked short grain rice 282 kcal
32g chirimen dried baby sardines 67 kcal
1.81 piece (91g) eggs 130 kcal
4g sugar 15 kcal
1g salt 0 kcal
9g neutral oil 80 kcal
145g green cabbage sliced 36 kcal
9g green chili pepper sliced 4 kcal
11g soy sauce 8 kcal
5g toasted sesame seeds 29 kcal

Cooking instructions

eggssugarsaltneutral oil
Beat eggs with sugar and a pinch of salt. Heat a small nonstick pan with a little oil and cook a simple rolled omelet (tamagoyaki), then slice.
neutral oilgreen cabbage sliced
In the same pan, heat remaining oil and stir-fry cabbage until just wilted, 2 minutes.
chirimen dried baby sardinesgreen chili pepper slicedsoy sauce
Add chirimen and sliced green chili, then stir-fry 30 seconds. Splash in soy sauce and toss to coat.
cooked short grain rice
Serve the stir-fry over hot rice and top with sliced tamagoyaki.
toasted sesame seeds
Finish with toasted sesame seeds.