Asian-Style Breakfast Bowl

Makes 4 servings


8oz (227g) shirataki rice (or cauliflower rice)
3 Tbsp (41ml) avocado oil
8 oz (227g) beef (such as sirloin or flank steak), thinly sliced
8 medium spears (128g) asparagus, cut in half
8 stalks (152g) broccoli rabe, trimmed
8 oz (227g) Asian mushrooms (such as shimeji, shiitake, or oyster) sliced
2 (4oz/114g each) baby Bok choy, cut in half lengthwise
2 cloves garlic (6g), minced
2 Tbsp (36g) tamari sauce
4 large (50g each) eggs
4 scallions (12g each), thinly sliced
1 cup (104g) bean sprouts
Salt and ground black pepper


Prepare shirataki rice according to package instructions and set aside.

Heat 2 tablespoons avocado oil in a large skillet or wok over medium-high heat. Add the beef to the skillet; cook to desired doneness . Remove meat from the skillet and set aside.

Add the asparagus, broccoli rabe, mushrooms, bok choy, and minced garlic to the same skillet and stir-fry for 2 to 3 minutes until the vegetables are slightly tender. Add tamari sauce and stir to coat the vegetables evenly.

Add the cooked beef to the skillet and stir-fry for another 1 to 2 minutes to heat through and combine the flavors.

Heat the remaining tablespoon of avocado oil in a separate skillet over medium-high heat; crack the eggs into the skillet and cook for 2-3 minutes or to the desired doneness.

Divide the shirataki rice among four serving bowls; top each with the beef and vegetable mixture, bean sprouts, and an egg; garnish with chopped green onions and serve.

Feel free to adjust the seasonings and garnishes according to your taste preferences. Enjoy your delicious and nutritious Asian-inspired breakfast bowl!


Nutritional breakdown per serving (recipe makes 4 servings)

325 Calories
29.1g Protein
18.8g Fat
6.1g Fiber
9.4g Total Carbs
4.9g NET Carbs