Chili Shrimp Egg Rice

Name: Chili Shrimp Egg Rice
Total time: 15 min
Yield: 949 g
Ingredients: White Rice 210 bowl; Fresh Cabbage 70 serving; Crushed Garlic 5 serving; Onion 70 half (1/2 piece); Frozen Shrimp 150 3-4 pieces; Scrambled Egg 94 serving; Allulose Liquid 40 spoon; Apple Vinegar 100 ml; Soy Sauce 100 ml; Korean Red Pepper Flakes 10 serving; Tomato Sauce 100 g

Cook 15 min Difficulty EASY 890 kcal

#High Protein #Low Sugar

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Ingredients

Main ingredients

White Rice 1 bowl
Fresh Cabbage 1 serving
Crushed Garlic 1 serving
Onion 1 half (1/2 piece)
Frozen Shrimp 1.5 3-4 pieces
Scrambled Egg 1 serving

Seasonings/Sauce

Allulose Liquid 40 spoon
Apple Vinegar 100 ml
Soy Sauce 100 ml
Korean Red Pepper Flakes 10 serving
Tomato Sauce 100 g

Nutrition summary

Carbohydrates 152.23 g 60%

Protein 59.49 g 24%

Fat 18.34 g 16%

Serving size 949g

Cooking steps

1

Peel and clean the shrimp thoroughly.
2

Beat the eggs and set aside.
3

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

Once the shrimp are cooked, add chili sauce and stir-fry.
5

Put rice into a bowl and pour the beaten eggs to make scrambled eggs.
6

Top the scrambled eggs with rice and chili shrimp to finish.

Chili Shrimp Egg Rice

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