![[Using leftover kimchi] Fluffy egg and oyster mushroom kimchi](/static/img/9dd3b929ccc07066_m.webp)
[Using leftover kimchi] Fluffy egg and oyster mushroom kimchi
Ingredients · Servings 2人分
- 卵 2個
- キムチ 150g
- ひらたけ 1/2パック
- 中華だし 小さじ1/2
- ごま油 適量
- 小ネギ 適量
Method · 5 min
- 卵をときほぐし、中華だしを加えてよく混ぜフライパンにごま油を多めに熱し、卵をふわっと焼いて一度取り出す
- 同じフライパンにキムチを入れて、しっかり炒める
- ひらたけを加えてさっと炒め、卵を戻してざっくり合わせる
- 器に盛り、小ネギを散らす
脂質12.8g
Protein 10.2g
5.4g of carbohydrates
Salt equivalent: 2.1g
I had a little kimchi left in the refrigerator, so today I made a snack to go with my evening drink with fluffy eggs and oyster mushrooms. It was supposed to be a way to use up leftovers, but it ended up being a real beer thief!
