Ingredients
Units
Scale
- 2 cups brown rice
- 2 tablespoons olive oil
- 2 baby bok choy, halved
- 1 cup spinach, roughly chopped
- 2 cups red cabbage, thinly sliced
- 1 medium red bell pepper, thinly sliced
- 1 medium green bell pepper, thinly sliced
- 1 cup carrot, shredded or matchstick
- 2 teaspoons toasted sesame oil
- 2 teaspoons chili garlic sauce
- 1 teaspoon garlic powder
- 4 large eggs
- Salt and ground black pepper to taste
- Crushed red pepper to garnish
Instructions
- In a large saucepan, boil 4 cups of water. Add rice, and bring to a boil. Reduce to a simmer, cover, and cook for 40-45 minutes until water has dissipated and rice is tender. Alternatively, use a rice cooker.
- Meanwhile, in a large skillet or wok, heat olive oil over medium heat. Add bok choy and 2 teaspoons water. Cover and cook for 3-4 minutes until bok choy is tender and leaves are wilted. Remove from pot and set aside.
- Over medium-high heat add spinach, cabbage, bell pepper, carrots, sesame oil, chili garlic sauce, and garlic powder and sauté for 4 minutes, until vegetables are softened and spinach is wilted, stirring frequently.
- Add bok choy back to pot and sauté for 1 minute, stirring frequently. Add salt and black pepper to taste, cover and remove pan from heat.
- Over medium-high heat, grease a nonstick skillet. Crack eggs one at a time on the side of the pan and slip into the pan.
- Immediately turn the heat to low, cook the eggs for 2-3 minutes until whites are set. Gently flip each egg over and cook 1-2 more minutes or until desired doneness. Remove from heat.
- Assemble the bowls: Fill bowls halfway with rice. Top with stir fried veggies. Gently place fried egg on top, and garnish with ground black pepper and chili flakes. Serve immediately.
- Prep Time: 10 mins
- Cook Time: 15 mins