Yujiman Chili Shrimp Rice Bowl

Name: Yujiman Chili Shrimp Rice Bowl
Total time: 15 min
Yield: 387 g
Ingredients: minced garlic 5 teaspoon; multi-grain rice 120 g; onion 89 g; raw egg 80 g; frozen shrimp 50 g; red pepper powder 3 spoon; low-calorie tomato ketchup 20 g; apple vinegar 5 ml; liquid allulose 8 ml; soy sauce for soup 7 ml

Cook 15 min Difficulty EASY 393 kcal

#low carb #high protein

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Ingredients

Main ingredients

minced garlic 1 teaspoon
multi-grain rice 120 g
onion 89 g
raw egg 80 g
frozen shrimp 50 g

Seasonings/Sauce

red pepper powder 3 spoon
low-calorie tomato ketchup 20 g
apple vinegar 5 ml
liquid allulose 8 ml
soy sauce for soup 7 ml

Nutrition summary

Carbohydrates 57.53 g 55%

Protein 28.97 g 28%

Fat 8.04 g 17%

Serving size 387g

Cooking steps

1

Clean the shrimp thoroughly and remove excess moisture.
2

Finely chop the onion and bell pepper.
3

Add olive oil to a pan and sauté the garlic.
4

Add the shrimp and cook until the surface is cooked.
5

Add the onion and bell pepper and stir-fry together.
6

Add the Yujiman chili sauce and mix well.
7

Place the finished Yujiman chili shrimp over rice.

Yujiman Chili Shrimp Rice Bowl

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