Kimchi and Bok Choy Rice Bowl
Tangy and flavorful. Kimchi, bok choy, garlic, ginger, nori, all topped off with an egg! Super easy and delicious – a great weeknight meal!
Ingredients
Cooking Instructions
step 1
Chop Carrots (2).
step 2
Combine Brown Rice (1 cup) and two cups water in medium pot. Add carrots, season with salt and pepper. Bring to a boil and simmer for about foty five minutes or until water is absorbed and rice is tender.
step 3
Mince Garlic (2 cloves).
step 4
Grate Fresh Ginger (1 in).
step 5
Wash Baby Bok Choy (2 bunches)
step 6
Chop up bok choy, separating the stems and leaves.
step 7
Tear Nori Sheet (1 sheet) into small pieces.
step 8
Heat Sesame Oil (1 Tbsp) in large skillet over medium heat. Add garlic, sauté one minute or until fragrant. Then add ginger and bok choy stems, sauté about three minutes. Finally, add nori, bok choy leaves and Gluten-Free Soy Sauce (2 Tbsp) remove from heat.
step 9
Heat Olive Oil (1 Tbsp) in a non-stick skillet over medium heat. Crack Eggland's Best Organic Eggs (Brown) (4) into skillet, cover and cook until whites are set around the edges, about two to three minutes depending on desired doneness. I kept the yolks runny for these rice bowls.
step 10
Chop Scallions (to taste).
step 11
Divide rice among bowls. Top each bowl with bok choy mixture, egg, sliced scallions, and a large spoonful of Kimchi (to taste). Enjoy!
