Shrimp Rice Bowl

Name: Shrimp Rice Bowl
Yield: 443 g
Ingredients: Taeyangcho Red Pepper Powder 5 g; Minormal Ketchup 20 spoon; Apple Vinegar 10 ml; Flavored Soy Sauce 10 ml; Onion 70 half (1/2 piece); Konjac Instant Rice Black Rice 150 pcs; Olive Oil 10 spoon; Fresh Egg 55 pcs; Cocktail Shrimp (Frozen) 113 g

400 kcal

#high protein #low sugar

Image coming soon

Ingredients

Main ingredients

Taeyangcho Red Pepper Powder 5 g
Minormal Ketchup 1 spoon
Apple Vinegar 10 ml
Flavored Soy Sauce 10 ml
Onion 1 half (1/2 piece)
Konjac Instant Rice Black Rice 1 pcs
Olive Oil 1 spoon
Fresh Egg 1 pcs
Cocktail Shrimp (Frozen) 113 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 33.06 g 32%

Protein 33.34 g 32%

Fat 16.64 g 36%

Serving size 443g

Cooking steps

1

Peel the shrimp and remove the veins.
2

Julienne the onion and carrot.
3

Heat oil in a pan and stir-fry the shrimp.
4

Add the vegetables and stir-fry together.
5

Add the rice and mix everything evenly while stir-frying.
6

Season with soy sauce, salt, and pepper to taste.
7

Serve the finished rice bowl in a bowl.

Shrimp Rice Bowl

AI 영양사 앤디