This meal was a date night experiment that has since become one of our absolute, all-time favorites. Yes… every once in a while, we cook stuff that’s not necessarily intended for the blog. But really, we might as well just use it as a recipe challenge to see what makes the cut because even the food we cook on date night usually ends up on the blog.
We couldn’t hold out on you guys though and just keep this knockout of a recipe all to ourselves. It’s too good to not share.
It starts off with a bed of light basmati rice which is smothered by steaming, honey-ginger sautéed bok choy. Top it off with two over-easy eggs, break the yolks and let them slowly soak the layers below.
We have Monday nights off of work, as well as Tuesdays. Unfortunately, almost all of the restaurants and bars that we like aren’t open on Mondays. It’s actually kind of a good thing because it forces us to stay in, save money, and like I said, we get to cook something together that’s not for the blog.
Anyone who has ever worked in service, entertainment, or hospitality knows how the weekend works. Work your bum off from [at least] Thursday through Sunday and Monday is the “weekend.” Most people look forward to Friday and dread Monday, which is exactly what I used to do when I worked a full-time job in New York.
Since quitting that job, our schedule and our life has done a complete 180. Now in an average day, we can work on the blog, run errands, and/or exercise – you know, all the stuff that people try to jam into a 48-hour weekend – all before going to work in the evening. After sitting at a desk all last year, thinking about all of the more productive things I could be doing, I couldn’t be more thankful for the freedom I have now.
A year ago, I never would’ve thought that instead of recovering from a rough Monday at work, I would be cooking this dish for a “Saturday night” date with Clark. Instead of making 4-6 recipes on our weekends, we get to spread them throughout the week and make sure they’re done right. And instead of waking up on Saturday morning [or afternoon] already dreading Monday, I look forward to every day of the week.
For right now, this is so working.
My approach to eating this dish is to layer the components as described and eat a few bites like a civilized human being. But then, I just mix and smash everything together to spread the yolk throughout the rice and bok choy. If it doesn’t look like a messy plate of decadence, you’re doing it wrong.
Honey Lemon Bok Choy with Basmati Rice and Eggs
Bok choy is sautéed with honey, ginger, and lemon until tender, then heaped onto a bed of basmati and topped with a broken yolk egg for a touch of decadence.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 minutes
- Yield: 2 1x
- 2 medium heads of bok choy
- 1 small yellow onion
- 2 cloves of garlic
- 4–6 Tablespoons of olive oil
- 1 Tablespoon grated ginger
- 3 Tablespoons white wine vinegar
- 1/2 Tablespoon ginger powder
- 1 teaspoon sage
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 Tablespoon honey
- juice of 1 lemon
- 2–4 organic eggs
- 1 cup basmati rice
- 2 cups water
- Wash bok choy thoroughly and chop about 1 inch off the base of each head. Then continue chopping from the base to the end of the leaves in about 1/4 inch pieces. Set aside.
- Slice a yellow onion in half and then slice into thin pieces. Mince garlic.
- In a very large pot, heat olive oil on medium and sauté onions for about 10 minutes until they are browning up.
- Add more olive oil, then add minced garlic, bok choy and vinegar. Stir together until sizzling has mostly subsided.
- Add salt, pepper, grated ginger, sage, ginger powder, lemon juice, and honey. Stir together until well combined. The bok choy will cook for about 10-15 minutes, so continue stirring occasionally during this time.
- At this point, start the rice in another pot. Add rice and water and bring to a boil, then reduce to a simmer and cover. Stir occasionally until rice is fluffy and al dente.
- When bok choy and rice have about 5 minutes left, it’s time to cook the eggs.
- Heat olive oil on medium in a large skillet and cook 2-4 eggs, however many you desire. Watch them closely and make sure not to overcook them. You want them runny!
- Once everything is done, spoon rice onto a plate or bowl, cover with bok choy, then top with the eggs.
- This makes enough for two, and you might have a little leftover.