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Scorched Rice Soup with Egg and Seaweed

This roasted dish pairs short grain white rice, uncooked with egg, roasted seaweed sheets, shredded and soy sauce. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Breakfast
Medium
Balanced Vegetarian
300 kcal 2000 kcal
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Estimated macros per portion

20 g Protein
101 g Carbohydrates
18 g Fat
2 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 120g short grain white rice, uncooked 438 kcal
  • 674g water 0 kcal
  • 75g egg 107 kcal
  • 18g soy sauce 13 kcal
  • 9g toasted sesame oil 80 kcal
  • 6g roasted seaweed sheets, shredded 2 kcal
  • 30g green onion, sliced 12 kcal
  • 1g salt 0 kcal

Cooking instructions

  1. short grain white ricewater
    Rinse rice and drain. In a small pot, combine rice and water; bring to a boil, then cover and simmer on low 12 minutes.
  2. Increase heat to medium and let the bottom lightly toast 2-3 minutes until you smell a nutty aroma; do not burn.
  3. short grain white ricewatertoasted sesame oil
    Pour in hot water carefully, scraping the bottom to release toasted rice. Simmer 5 minutes.
  4. soy sauceroasted seaweed sheets
    Season with soy sauce. Stir in shredded roasted seaweed.
  5. eggtoasted sesame oil
    Beat the egg and drizzle into the simmering soup while stirring gently to form ribbons. Cook 30-60 seconds, then serve with sesame oil on top.

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