Keto Vietnamese Breakfast Bowl

Allergens

Eggs, Soy (in optional sauce)

Ingredients

• 1 cup cooked jasmine rice (for non
• Keto diets) or 1 cup cauliflower rice (for Keto)
• 4 large eggs
• 2 cups mixed baby spinach and kale
• 1/2 cup shredded carrots
• 1/2 cup bean sprouts
• 1 small cucumber, sliced
• 1/4 cup chopped fresh cilantro
• 2 tbsp olive oil
• 1 lime, juiced
• Salt and pepper, to taste

Instructions

1. Cook the jasmine rice or prepare the cauliflower rice according to package instructions. Set aside.
2. In a non stick pan over medium heat, cook the eggs until set but still soft in the middle. Slice into thin strips and set aside.
3. In a large mixing bowl, toss together the mixed greens, carrots, bean sprouts, cucumber, and cilantro.
4. Drizzle the salad with olive oil and lime juice, seasoning with salt and pepper to taste. Toss until evenly coated.
5. To assemble, divide the cooked rice between two bowls, followed by the salad mixture. Top each bowl with sliced eggs.
6. Serve immediately and enjoy your invigorating Keto Vietnamese Breakfast Bowl.

Chef’s Insight

This dish is perfect for meal prepping, as it holds up well in the refrigerator and can be easily reheated or enjoyed cold.

Notes

This recipe is easily customizable to suit your dietary preferences and restrictions. Consider adding a protein source such as shrimp or chicken for additional nutritional benefits.