Shrimp and Egg Rice Bowl

Name: Shrimp and Egg Rice Bowl
Total time: 20 min
Yield: 304 g
Ingredients: Brown Rice, Barley & Konjac Mixed Rice 150 g; Frozen Shrimp 30 g; Fresh Eggs 110 ea; Oligosaccharide Syrup 1 g; Olivitalia Organic Extra Virgin Avocado Oil 6 ml; Minced Garlic 5 tsp; Seasoned Soy Sauce 2 ml

Cook 20 min 406 kcal

#High Protein #Low Calorie

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Ingredients

Main ingredients

Brown Rice, Barley & Konjac Mixed Rice 150 g
Frozen Shrimp 30 g

Seasonings/Sauce

Fresh Eggs 110 ea
Oligosaccharide Syrup 1 g
Olivitalia Organic Extra Virgin Avocado Oil 6 ml
Minced Garlic 5 tsp
Seasoned Soy Sauce 2 ml

Nutrition summary

Carbohydrates 44.37 g 43%

Protein 22.51 g 22%

Fat 16.51 g 36%

Serving size 304g

Cooking steps

1

Clean and prepare the shrimp
2

Beat the eggs and set aside
3

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

When the shrimp are cooked, add the eggs and scramble
5

Serve the shrimp and eggs over rice to finish

Shrimp and Egg Rice Bowl

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