Chili Shrimp Rice

Name: Chili Shrimp Rice
Total time: 15 min
Yield: 540 g
Ingredients: white rice 105 serving; raw cabbage 70 serving; crushed garlic 5 serving; onion 70 half (1/2 piece); frozen shrimp 150 piece (3-4 pieces); allulose syrup 40 spoon; apple vinegar 20 ml; dark soy sauce 20 ml; Korean red pepper powder 10 serving; tomato sauce 50 g

Cook 15 min Difficulty EASY 456 kcal

#high protein #low sugar

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Ingredients

Main ingredients

white rice 0.5 serving
raw cabbage 1 serving
crushed garlic 1 serving
onion 1 half (1/2 piece)
frozen shrimp 1.5 piece (3-4 pieces)

Seasonings/Sauce

allulose syrup 40 spoon
apple vinegar 20 ml
dark soy sauce 20 ml
Korean red pepper powder 10 serving
tomato sauce 50 g

Nutrition summary

Carbohydrates 96.86 g 68%

Protein 39.48 g 28%

Fat 3.03 g 5%

Serving size 540g

Cooking steps

1

Remove the shells and veins from the shrimp, then wash them thoroughly.
2

Dice the onion and bell pepper.
3

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

Add the onion and bell pepper to the shrimp and continue stir-frying.
5

Mix in chili sauce, a bit of soy sauce, and pepper.
6

Serve the stir-fried ingredients over rice to finish.

Chili Shrimp Rice

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