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.
- 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.
- Prep Time: 10 mins
- Cook Time: 30 mins