- 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
- 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 (or coconut milk) and bring to a boil. Reduce the heat to low, cover, and steam for 10 minutes.
- 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.
- 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.
- adapted from cooking.nytimes.com
