sri-lankan

Seeni Sambol Rice with Coconut Omelet

Name: Seeni Sambol Rice with Coconut Omelet
Yield: 1 serving
Cuisine: sri-lankan
Ingredients: 55 g white rice, dry; 69 g eggs; 27 g grated coconut, fresh or frozen; 110 g onion, thinly sliced; 10 g coconut oil; 10 g brown sugar; 7 g vinegar; 1 g black pepper, ground; 1 g salt; 226 g water

This dish pairs white rice, dry with grated coconut, fresh or frozen, coconut oil and eggs. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Breakfast Lunch

Medium

Balanced High satiety Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

16 g Protein

72 g Carbohydrates

35 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

55g white rice, dry 201 kcal
69g eggs 99 kcal
27g grated coconut, fresh or frozen 178 kcal
110g onion, thinly sliced 44 kcal
10g coconut oil 88 kcal
10g brown sugar 39 kcal
7g vinegar 1 kcal
1g black pepper, ground 3 kcal
1g salt 0 kcal
226g water 0 kcal

Cooking instructions

white ricewater
Cook the rice with water until tender; keep warm.
grated coconutonioncoconut oil
Heat coconut oil in a small pan. Add sliced onion and cook slowly, stirring often, until deep golden and jammy (about 12 to 15 minutes).
brown sugarvinegarsalt
Stir in brown sugar and vinegar; cook 1 to 2 minutes until glossy. Season lightly with salt.
eggsgrated coconutblack peppersalt
Beat eggs with grated coconut, black pepper, and a pinch of salt.
grated coconutcoconut oil
Heat a nonstick pan with a little coconut oil and cook the coconut omelet until set, then fold.
white ricegrated coconut
Serve the rice topped with seeni sambol and the coconut omelet on the side.