Steamed Rice And Spring Vegetables With Fried Eggs
In this recipe, a fragrant and flavorful combination of brown rice, bok choy, and peas is complemented with a savory soy ginger sauce. Topped with a perfectly cooked sunny-side-up egg and a sprinkle of fresh cilantro, this dish is both comforting and satisfying. Perfect for a quick and nutritious weeknight meal or a leisurely weekend brunch.
— Constant Cookbook
Ingredients
- 2 scallions, chopped, whites and greens separated
- 1 1/4 long-grain brown rice
- 1 reduced-sodium soy sauce
- 2 grated ginger
- 1/2 toasted sesame oil
- 2 heads baby bok choy, chopped
- 1 fresh (or frozen, thawed) peas
- 2 vegetable oil
- 4 large eggs
- Kosher salt and freshly ground black pepper
- 1/4 chopped fresh cilantro
Instructions
- Combine scallion whites, rice, soy sauce, ginger, sesame oil, and 2 cups water in a medium heavy pot; bring to a boil. Reduce heat to low, cover, and simmer until the rice is almost tender and the water is evaporated, 35â40 minutes. Stir in bok choy and peas, cover, and let steam until the peas are cooked and the bok choy is wilted, about 5 minutes.
- Meanwhile, heat vegetable oil in a large nonstick skillet over medium-high heat. Fry eggs until whites are cooked but yolks are still runny, about 5 minutes. Season with salt and pepper. Serve eggs over steamed rice and vegetables. Garnish with cilantro.
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