Toasted Coconut Rice with Bok Choy and Fried Eggs

  • 4 large eggs
  • 3 tablespoons coconut oil (unrefined)
  • 2 cups jasmine or other medium-grain rice, rinsed and drained
  •  Kosher salt
  • 1 bok choy
  • 3 cups water or mix of water/coconut milk
  •  Toasted sesame seeds, soy sauce and Sriracha, for serving
  1. Take your eggs out of the fridge so they won’t be ice-cold when you fry them.
  2. 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 (or coconut milk) and bring to a boil. Reduce the heat to low, cover, and steam for 10 minutes.
  3. Meanwhile, trim the bok choy. If the bok choy are large, halve them lengthwise, then cut into 3-inch pieces crosswise. Scatter the bok choy over the rice (the water will be mostly absorbed) and sprinkle with salt. Drizzle or dollop 1 tablespoon oil over the greens. Cover and steam until the greens and rice are tender, about 10 minutes.
  4. 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.
  5. 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.
  • adapted from cooking.nytimes.com