• 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.

  • 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.

  • 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.

  • Tip: Cook the coconut rice up to 4 days in advance. Slice the veggies the night before.

Nutrition Facts

450 calories; 20 g total fat; 6 g saturated fat; 804 mg sodium. 55 g carbohydrates; 2 g fiber; 9 g sugar; 13 g protein;