This Shrimp & Fluffy Egg with Carrot-Pepper Rice Bowl is a heavenly, guilt-free combination — bouncy shrimp and tender, custardy eggs over a bed of rice, complemented by sweet sautéed carrots and green peppers. Fresh, light, and satisfying, it’s perfect for anyone looking to eat clean while enjoying full flavor.
80g cooked white rice (about 1/3 cup cooked)
6 medium black tiger shrimp (peeled & deveined, ~80g)
2 pasteurized eggs
1 small carrot (about 50g), julienned
2 small green peppers (about 50g), julienned
1 tsp minced garlic
The article is not finished. Click on the next page to continue.
The article is not finished. Click on the next page to continue.
Next page