Name: Spicy Sardine Rice Bowl with Eggs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz Sardines; 1 large Egg; 0.25 cup Cooked brown rice; 1 cup Baby bok choy; 0.25 tsp Sesame oil; 1 tbsp Tamari; 1 tbsp Lime juice; 1 tsp Fresh ginger; 1 clove Garlic; 1 tsp Sriracha; 0.25 tsp Red pepper flakes; 1 tbsp Green onions

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

YOUR SOLIN GENERATED RECIPE

Spicy Sardine Rice Bowl with Eggs

Pan-seared spicy sardines and a jammy soft-boiled egg served over a bed of nutty brown rice and crisp baby bok choy for a zesty, nutrient-dense bowl.

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NUTRITION

Protein

32.7g

Fat

19.1g

Carbs

19.7g

SERVINGS

1 serving

INGREDIENTS

3 oz Sardines

1 large Egg

0.25 cup Cooked brown rice

1 cup Baby bok choy

0.25 tsp Sesame oil

1 tbsp Tamari

1 tbsp Lime juice

1 tsp Fresh ginger

1 clove Garlic

1 tsp Sriracha

0.25 tsp Red pepper flakes

1 tbsp Green onions

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PREPARATION

1
Bring a small pot of water to a boil and carefully lower the egg into the water, simmering for 6.5 minutes for a jammy yolk.
2
Remove the egg and place it in an ice bath immediately, then peel and slice in half once cooled.
3
In a small bowl, whisk together the tamari, lime juice, grated ginger, minced garlic, sriracha, and red pepper flakes to create the seafood dipping sauce.
4
Heat the sesame oil in a non-stick skillet over medium-high heat and add the drained sardines, searing for 2 minutes until the edges are slightly crisp.
5
Add the chopped baby bok choy to the skillet with a splash of water, covering for 1 minute until the greens are bright and tender.
6
Assemble the bowl by placing the cooked brown rice at the base, topping with the seared sardines, steamed bok choy, and the jammy egg.
7
Drizzle the spicy seafood sauce over the entire bowl and garnish with freshly sliced green onions.