Shrimp and Bean Sprout Rice Bowl

Name: Shrimp and Bean Sprout Rice Bowl
Total time: 10 min
Yield: 490 g
Ingredients: Boiled Egg 45 piece; Sprouted Brown Rice (small bowl) 65 g; Minced Garlic 5 teaspoon; Bean Sprouts 100 g; Frozen Shrimp 200 shrimp (3-4 pieces); Allulose Powder 20 spoon; Brewed Soy Sauce 10 g; Sriracha Sauce 15 serving (2 spoons); Low-calorie Teriyaki Sauce 30 serving

Cook 10 min Difficulty EASY 371 kcal

#Shrimp Rice Bowl #Bean Sprout Rice Bowl #Chinese Cuisine #Easy Recipe #Seafood Recipe #Low Calorie #Fried Rice #One Bowl Dish #Home Cooking #Rice Dish

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Ingredients

Main ingredients

Boiled Egg 1 piece
Sprouted Brown Rice (small bowl) 65 g
Minced Garlic 1 teaspoon
Bean Sprouts 100 g
Frozen Shrimp 2 shrimp (3-4 pieces)

Seasonings/Sauce

Allulose Powder 20 spoon
Brewed Soy Sauce 10 g
Sriracha Sauce 15 serving (2 spoons)
Low-calorie Teriyaki Sauce 30 serving

Nutrition summary

Carbohydrates 52.42 g 46%

Protein 52.25 g 46%

Fat 4.48 g 9%

Serving size 490g

Cooking steps

1

Wash the shrimp thoroughly and remove any excess moisture.
2

Rinse the bean sprouts and set aside.
3

Julienne the onion and green onion.
4

Heat cooking oil in a pan and stir-fry minced garlic and green onion.
5

Add the shrimp and stir-fry until cooked.
6

Add onion and bean sprouts and stir-fry quickly over high heat.
7

Season with oyster sauce and soy sauce.
8

Place the stir-fried ingredients on top of rice to finish.

Shrimp and Bean Sprout Rice Bowl

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