Cabbage Shrimp Bean Sprout Rice Bowl

Name: Cabbage Shrimp Bean Sprout Rice Bowl
Total time: 10 min
Yield: 725 g
Ingredients: Stir-fried Mushrooms 75 g; Sriracha Sauce 5 g; Mixed Brown Rice 125 servings; Olive Oil 10 spoon; Raw Eggs 55 pieces; Onion 50 g; Minced Garlic 5 teaspoon; Frozen Shrimp 100 g; Bean Sprouts 100 g; Stir-fried Cabbage 200 g

Cook 10 min Difficulty EASY 706 kcal

#Low-calorie #High-protein #Low-carb

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Ingredients

Main ingredients

Stir-fried Mushrooms 75 g
Sriracha Sauce 5 g
Mixed Brown Rice 1 servings
Olive Oil 1 spoon
Raw Eggs 1 pieces
Onion 50 g
Minced Garlic 1 teaspoon
Frozen Shrimp 100 g
Bean Sprouts 100 g
Stir-fried Cabbage 200 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 74.56 g 41%

Protein 43.73 g 24%

Fat 28.84 g 35%

Serving size 725g

Cooking steps

1

Clean and prep the cabbage, shrimp, and bean sprouts.
2

Heat oil in a pan and stir-fry the shrimp first.
3

Add the cabbage and stir-fry.
4

Add the bean sprouts and stir-fry together.
5

Season with soy sauce, salt, and pepper.
6

Place the stir-fried ingredients on top of rice to finish the rice bowl.

Cabbage Shrimp Bean Sprout Rice Bowl

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