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      Title: Toasted Coconut Rice With Bok Choy & Fried Eggs
 Categories: Rice, Vegetables, Greens
      Yield: 4 Servings

      4 lg Eggs
      3 tb Coconut oil
      2 c  Jasmine rice (12 oz);
           - rinsed, drained
           Salt
      8 oz Bok choy
      6 oz Green beans
           Toasted sesame seeds, soy
           - sauce, and Sriracha;
           - to serve

  Take your eggs out of the fridge so they won't be ice-cold when you
  fry them.

  Melt 1 tb 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 and bring to a
  boil. Reduce the heat to low, cover, and steam for 10 minutes.

  Meanwhile, trim the bok choy and green beans. If the bok choy are
  large, halve them lengthwise, then cut into 3" pieces crosswise.
  Scatter the green beans over the rice (the water will be mostly
  absorbed) and sprinkle with salt. Spread the bok choy on top of the
  beans and season with salt. Drizzle or dollop 1 tb 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 1 tb 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.

  Recipe by Genevieve Ko

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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