TOASTED COCONUT RICE WITH BOK CHOY AND FRIED EGGS
Coconut oil toasts rice grains, lightly coats vegetables, and sizzles eggs in this dish, lending its unique tropical taste and richness. You get an extra dose of richness if you leave the egg yolks runny and cut and swirl them into the rice and greens mixture. If you're vegan, you can fry tofu or tempeh in the coconut oil instead. If you're gluten-free, you can use tamari in place of the soy sauce. Here, too, feel free to use prepackaged, trimmed haricots verts if you're short on time, or wax beans, in place of the green beans.
Provided by Genevieve Ko
Categories dinner, lunch, weekday, weeknight, grains and rice, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- 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 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-inch 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 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.
Nutrition Facts : @context http, Calories 183, UnsaturatedFat 4 grams, Carbohydrate 5 grams, Fat 15 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 10 grams, Sodium 569 milligrams, Sugar 2 grams, TransFat 0 grams
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Grannydee Dempsey
[email protected]This dish was just okay. The rice was cooked well, but the coconut flavor was a bit too strong for me. The bok choy and fried eggs were good, but they didn't really add much to the dish.
Ridwan
[email protected]I followed the recipe exactly, but the rice turned out mushy. The coconut flavor was also overpowering. I think I would try a different recipe next time.
Totsman Williams
[email protected]This dish was a bit bland for my taste. The rice was cooked well, but the coconut flavor was very subtle. The bok choy and fried eggs were good, but they didn't really add much to the dish.
Ishwi Rai
[email protected]I love this recipe! The toasted coconut rice is so unique and flavorful. The bok choy and fried eggs are the perfect accompaniments. I've made this dish several times and it's always a hit.
Toqeer Haider
[email protected]This dish was easy to make and very flavorful. The toasted coconut added a nice touch of sweetness, and the bok choy and fried eggs were a great addition. I would definitely make this again.
Rozamohamed Ansari
[email protected]I've never been a big fan of coconut, but this dish changed my mind. The toasted coconut added a subtle sweetness and crunch to the rice, and the bok choy and fried eggs were a great addition. I would definitely make this again.
Shakil Kazi
[email protected]This was a great dish! The rice was cooked perfectly and the coconut flavor was amazing. The bok choy was tender and the fried eggs were cooked to perfection. I would definitely recommend this recipe.
Maureen Mpamvu
[email protected]I love this recipe! The toasted coconut rice is so flavorful and the bok choy and fried eggs are the perfect accompaniments. I've made this dish several times and it's always a hit.
Katungye Gerald
[email protected]This dish was easy to make and very tasty. The toasted coconut added a nice sweetness to the rice, and the bok choy and fried eggs were a great addition. I would definitely make this again.
Samson tefera
[email protected]I followed the recipe exactly and the dish turned out great! The rice was flavorful and the bok choy was cooked perfectly. The fried eggs added a nice touch of protein. I would definitely recommend this recipe.
Muhammed Saine
[email protected]The toasted coconut added a nice crunch and flavor to the rice. The bok choy was tender and the fried eggs were cooked perfectly. Overall, this was a great dish that I would definitely make again.
Aidan Lee
[email protected]I've never had toasted coconut rice before, but it was delicious! The coconut flavor was subtle and nutty, and it paired well with the bok choy and fried eggs. I would recommend this dish to anyone looking for a new and exciting way to serve rice.
MD SA
[email protected]This dish was a hit with my family! The combination of toasted coconut, bok choy, and fried eggs was unique and flavorful. The rice was cooked perfectly and had a slightly crispy texture from the toasting. I will definitely be making this again.