Low-Carb Stir-Fried Rice with Steamed Shrimps

Low-Carb Stir-Fried Rice with Steamed Shrimps

Made using PurePasta Rice, this dish is flavorful, low-carb and also fairly low-fat, perfect for those days when you need to give your digestive system a break!

Like most western people, one of the most appreciated Chinese dishes is the simplest stir-fried rice.

Here in China they make it in different ways, plain with just eggs and some veggies, with ground lamb, beef or with shrimps. As a seafood eater that I am, you guess which one is my favorite! Now, problem is I am not a big rice eater, specially of white refined rice!
Since I have discovered the products of PurePasta, I have fallen in love with their rice! One serving (200 g) has only 7 g of carbs, which ALL come from fiber so, KETO FRIENDS LISTEN UP, net carbs = zero!!!!!

It’s a Keto party! YEAHHH!

I am not on the Ketogenic diet, but I do have some days, specially before my period is due, or after a big night out, that I feel my body needs a lower dosage of carbs, to release some water retention. It helps me feel less bloated and improves my digestion.

So here I am today sharing this very low-carb and also low-fat, detox-friendly recipe which will keep you full without making you feel “heavy”! I use one full egg so some healthy fats plus one egg white for the extra protein. If you are not worried about keeping this dish low-carb, you can follow the recipe using cooked brown rice, quinoa, barley or even just simple white rice.

Let’s start cooking 🙂

Ingredients (serves 1):

  • 1 pack of Pure Pasta Rice (200 g)
  • 1/4 small onion, chopped fine
  • 1/4 small carrot, diced small
  • 1 tsp sesame oil
  • 1 tsp coconut oil
  • 1 whole egg + 1 egg white
  • 6-8 peeled shrimps
  • salt and pepper
  • 1 tsp tahini (or standard soy sauce)
  • fresh parsley or green onion

Chop up onion and dice up the carrot (try to go as small as you can)

Take a pack of PurePasta Rice and rinse the content under running water

In a skillet heat up 1 tsp of sesame oil and 1 of coconut oil. Saute’ the onion and carrot on low heat until soft-ish (about 3-5 min). Add the rice, the tahini sauce and stir for 3-5 min. Set aside

Meanwhile get some nice shrimps and steam (or boil) them for 3-4 min or until pink in color

In a bowl beat up egg, egg white, 1 tbsp milk, salt and pepper. Scramble the eggs in the same skillet where you just cooked the rice. No cleaning needed and no need to add extra oil either!

Lay rice into a large bowl, top it off with the scrambled eggs, shrimps and come fresh parsley or diced green onion.

Serve it up!





About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.