Garlic Fried Rice with Jammy Eggs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Garlic Fried Rice with Jammy Eggs

YOUR SOLIN GENERATED RECIPE

Garlic Fried Rice with Jammy Eggs

Sautéed shrimp and chilled brown rice tossed with aromatic garlic and ginger, topped with two velvety jammy eggs for a protein-packed meal.

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NUTRITION

542kcal
Protein
44.3g
Fat
24.8g
Carbs
35.3g

SERVINGS

1 serving

INGREDIENTS

2 whole eggs

5 oz wild-caught shrimp

0.5 cup cooked brown jasmine rice

0.5 tbsp avocado oil

3 cloves garlic

1 tsp fresh ginger

1 cup bok choy

1 tbsp coconut aminos

1 tsp toasted sesame oil

0.25 tsp sea salt

0.25 tsp black pepper

1 stalk green onion

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PREPARATION

  • 1

    Bring a small pot of water to a boil, gently lower the eggs in, and simmer for 6.5 minutes before transferring to an ice bath.

  • 2

    Heat avocado oil in a large skillet over medium-high heat and sauté the shrimp until pink and opaque, then set aside.

  • 3

    In the same skillet, add the minced garlic, ginger, and chopped bok choy, stirring for 2 minutes until the greens are slightly wilted.

  • 4

    Fold in the chilled rice and coconut aminos, pressing the rice down to develop a golden, crispy texture.

  • 5

    Return the shrimp to the pan, season with sea salt and black pepper, and drizzle with toasted sesame oil.

  • 6

    Gently peel the cooled eggs, slice them in half to reveal the jammy centers, and serve over the warm garlic rice garnished with sliced green onions.

Garlic Fried Rice with Jammy Eggs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Garlic Fried Rice with Jammy Eggs

YOUR SOLIN GENERATED RECIPE

Garlic Fried Rice with Jammy Eggs

Sautéed shrimp and chilled brown rice tossed with aromatic garlic and ginger, topped with two velvety jammy eggs for a protein-packed meal.

NUTRITION

542kcal
Protein
44.3g
Fat
24.8g
Carbs
35.3g

SERVINGS

1 serving

INGREDIENTS

2 whole eggs

5 oz wild-caught shrimp

0.5 cup cooked brown jasmine rice

0.5 tbsp avocado oil

3 cloves garlic

1 tsp fresh ginger

1 cup bok choy

1 tbsp coconut aminos

1 tsp toasted sesame oil

0.25 tsp sea salt

0.25 tsp black pepper

1 stalk green onion

PREPARATION

  • 1

    Bring a small pot of water to a boil, gently lower the eggs in, and simmer for 6.5 minutes before transferring to an ice bath.

  • 2

    Heat avocado oil in a large skillet over medium-high heat and sauté the shrimp until pink and opaque, then set aside.

  • 3

    In the same skillet, add the minced garlic, ginger, and chopped bok choy, stirring for 2 minutes until the greens are slightly wilted.

  • 4

    Fold in the chilled rice and coconut aminos, pressing the rice down to develop a golden, crispy texture.

  • 5

    Return the shrimp to the pan, season with sea salt and black pepper, and drizzle with toasted sesame oil.

  • 6

    Gently peel the cooled eggs, slice them in half to reveal the jammy centers, and serve over the warm garlic rice garnished with sliced green onions.