Steamed Rice and Spring Vegetables with Fried Eggs

Takes a little time to prepare but it so worth it. The recipe comes from the “Bon Appetite” blog

Serves 2

​Ingredients
2 scallions, chopped, whites and greens separated
1 1/4 cups long-grain brown rice
1 T. reduced-sodium soy sauce
2 t. grated ginger
1/2 t. toasted sesame oil
2 heads baby bok choi, chopped
1 cup fresh (or frozen, thawed) peas
2 t. vegetable oil
4 large eggs
Salt and black pepper
1/4 cup chopped fresh cilantro

Preparation 
1. Combine scallion whites, rice, soy sauce, ginger, sesame oil, and 2 cups water in a medium heavy pot; bring to a boil.

2. Reduce heat to low, cover, and simmer until the rice is almost tender and the water is evaporated, 35–40 minutes.

3. Stir in bok choi and peas, cover, and let steam until the peas are cooked and the bok choi is wilted, about 5 minutes. Meanwhile, heat vegetable oil in a large nonstick skillet over medium-high heat. Fry eggs until whites are cooked but yolks are still runny, about 5 minutes. Season with salt and pepper.

​4. Serve eggs over steamed rice and vegetables. Garnish with cilantro.