Rice and Veggie Bowl

rice and veggie bowl chopsticks egg breakfast
Makes 4
Prep 15 m
Cook 15 m
Stand 10 m



  1. 1 of 4 Combine coconut milk, rice, 1/2 cup water and 1/4 plus 1/8 tsp salt in a lidded pot. Bring to a boil, reduce heat to medium-low and simmer 15 minutes. Remove from heat and let stand 10 minutes.
  2. 2 of 4 Meanwhile, heat 1 tbsp oil in a large nonstick skillet over medium-high. Add onion and saute 7 minutes, sprinkling with 1/8 tsp salt, until golden. Remove to a plate and keep warm. Add bok choy to skillet, sprinkle with 1/8 tsp salt and cook 3 minutes. Remove to a plate and keep warm. Add 2 tbsp oil to skillet and gently crack eggs into pan. Cook 3 minutes without flipping. Sprinkle with 1/8 tsp salt.
  3. 3 of 4 For each serving, spoon 3/4 cup rice into a bowl. Surround with 1/4 of the onion, 1/4 of the bok choy, 1 fried egg, a few cucumber slices and some sambal oelek.
  4. 4 of 4 Tip: Cook the coconut rice up to 4 days in advance. Slice the veggies the night before.
Nutrition Information for Rice and Veggie Bowl
Servings Per Recipe: 4
Per Serving: 9 g sugar, 13 g pro., 20 g Fat, total, 6 g sat. fat, 804 mg sodium, 450 kcal cal., 55 g carb., 2 g fiber