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Title: Toasted Coconut Rice w/Bok Choy & Fried Eggs
Categories: Rice, Vegetables, Greens
Yield: 4 servings

4 lg Eggs
3 tb Coconut oil
2 c Jasmine rice (12 oz); rinsed
- drained
Salt
8 oz Bok choy
6 oz Green beans
Toasted sesame seeds, soy
- sauce and Sriracha; to
- serve

Take your eggs out of the fridge so they won’t be
ice-cold when you fry them.

Melt 1 tablespoon of the oil in a large Dutch oven or
other heavy pot over medium-high heat. Add the rice,
sprinkle with salt, and cook, stirring frequently, until
the grains start to look translucent and smell toasty,
about 3 minutes. Add 3 cups water and bring to a boil.
Reduce the heat to low, cover, and steam for 10 minutes.

Meanwhile, trim the bok choy and green beans. If the bok
choy are large, halve them lengthwise, then cut into
3-inch pieces crosswise. Scatter the green beans over
the rice (the water will be mostly absorbed) and
sprinkle with salt. Spread the bok choy on top of the
beans and season with salt. Drizzle or dollop 1
tablespoon oil over the greens. Cover and steam until
the greens and rice are tender, about 10 minutes.

When the rice is almost done, heat the remaining
tablespoon oil in a large nonstick skillet over
medium-high heat until very hot. Crack the eggs into the
pan and fry until the whites are set and the yolks
runny, 3 to 4 minutes.

Divide the rice and vegetables among 4 dishes. Slide an
egg onto each. Sprinkle with sesame seeds, and season to
taste with soy sauce and Sriracha.

By: Genevieve Ko

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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