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Keto Korean Spicy Sardine Bowls
How to Make It
Step 1
Open the cans of sardines and drain excess oil off of them. Place them into a medium sized mixing bowl and break them up with a fork.
Step 2
Dice the white onion and serrano chili pepper (remove the seeds if you want it less spicy). Mince the garlic. Combine the sardine with onions, garlic, serrano chili, and gochugaru (Korean pepper flakes) in a bowl.
Step 3
Heat a small saucepan over medium-high heat. Then add in the avocado oil and swirl the pan. Add the sardine mixture. Stir well to prevent any scorching on the bottom. Then add in 3 tbsp water and the soy sauce, fish sauce, and sesame seed oil. Continue to stir occasionally until the sardine mixture is hot.
Step 4
In the meantime, heat a bag of cauliflower rice according to package directions. Divide the rice between two bowls and divide the sardine mixture between the bowls. Heat a small nonstick skillet over medium-high heat. Add in the remaining avocado oil and swirl the pan. Crack the eggs into the pan and sizzle for 30 seconds to one minute, then turn the heat down to low. Sprinkle them with a pinch of salt each. Allow to cook for another 1-2 minutes until the whites of the egg are opaque, and the yolk is still runny.
Step 5
Place one egg on top of each bowl.
Ingredients
- Avocado Oil – ⅓ tablespoon
- Wild Caught Sardines In Olive Oil by Season – 1-⅓ cup
- Onion – ½ small
- Serrano Peppers, Raw – 1 each
- Garlic, Fresh – 1 clove
- Soy Sauce – 1 tablespoon
- Fish Sauce (nam Pla Or Nuoc Mam) – 1 teaspoon
- Sesame Oil – ½ tablespoon
- Organic Gochugaru Koren Red Hot Chili Pepper Flakes by Crazy Korean Cooking – 5 tsp
- Cauliflower Rice by Woolworths – 12 ounce
- Avocado Oil – ⅓ tablespoon
- Raw Egg – 2 large
