Coconut Rice With Bok Choy and Fried Eggs Recipe
Prep Time:
15 minutes
Cook Time:
20 minutes
Servings:
4 Servings
Ingredients
  • ½ cup plus 3 tablespoons virgin coconut oil, unrefined
  • 8 ounces bok choy, stalks sliced ½ inch thick and greens chopped
  • 3 scallions, white parts minced, green parts sliced
  • 2 cloves garlic
  • 1-inch ginger, minced
  • 1 ½ cup long-grain white rice, rinsed
  • 1 ¾ coconut water
  • 2 teaspoons kosher salt
  • ¼ cup minced cilantro
  • 1 lime zested, plus 2 teaspoons juice
  • 4 eggs
  • ¼ cup shredded coconut, toasted
  • ¼ cup pickled vegetables of choice, for serving
  • Chili crisps, to taste
Directions
  1. Heat 1 tablespoon coconut oil in a large saucepan over medium-hight heat until shimmering.
  2. Add bok choy stalks, minced scallion whites, garlic, and ginger and cook, stirring occasionally, until softened, about 2 minutes.
  3. Stir in rice, coconut water, and salt and bring to a boil. Reduce to low, cover, and simmer for about 15 minutes. Stir halfway through to loosen the grains.
  4. Turn off the heat and let the rice sit for 5 minutes. Fold in the cilantro, lime zest, and juice, and bok choy greens.
  5. In a medium skillet over medium-high heat 3 tablespoons coconut.
  6. Crack two eggs into the oil, leaving them untouched for 2 to 3 minutes or until the bottom and edges are nice and crispy.
  7. Tilt the skillet toward you and spoon the oil onto the uncooked whites until cooked. Repeat with remaining 2 eggs.
  8. To serve, divide coconut rice between four bowls and top each with a fried egg, scallion greens, shredded coconut, and chili crisps. Drizzle with remaining coconut oil.