Chili Shrimp Rice Bowl

Name: Chili Shrimp Rice Bowl
Yield: 357 g
Ingredients: Half Brown Rice & Half White Rice 70 g; Peperoncino 8 g; Olive Oil 15 spoon; Minced Garlic 15 teaspoon; Frozen Shrimp 100 g; Fried Egg 46 piece; Onion 45 g; Water (Purified) 8 ml; Tomato Ketchup 8 g; Soy Sauce (Seasoned) 8 ml; Chili Powder 6 spoon; Allulose Liquid 20 spoon; Cooking Wine 8 g

544 kcal

#High Protein #Low Sugar

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Ingredients

Main ingredients

Half Brown Rice & Half White Rice 70 g
Peperoncino 8 g
Olive Oil 1.5 spoon
Minced Garlic 3 teaspoon
Frozen Shrimp 100 g
Fried Egg 1 piece
Onion 45 g

Seasonings/Sauce

Water (Purified) 8 ml
Tomato Ketchup 8 g
Soy Sauce (Seasoned) 8 ml
Chili Powder 6 spoon
Allulose Liquid 20 spoon
Cooking Wine 8 g

Nutrition summary

Carbohydrates 66.64 g 44%

Protein 32.66 g 21%

Fat 23.93 g 35%

Serving size 357g

Cooking steps

1

Clean and prepare the shrimp, then season with salt and pepper.
2

Julienne the onion and bell pepper.
3

Heat cooking oil in a pan and sauté minced garlic.
4

Add the shrimp and cook on both sides.
5

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

Add chili sauce and tomato ketchup, then mix everything well.
7

Spoon the chili shrimp over rice.
8

Finely chop the green onion and sprinkle on top.

Chili Shrimp Rice Bowl

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