Tangy and flavorful. Kimchi, bok choy, garlic, ginger, nori, all topped off with an egg! Super easy and delicious – great weeknight meal!
- 1 cup brown rice
- 2 carrots, chopped
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 bunches baby bok choy, washed, stems and leaves separated and chopped (if you can’t find baby bok choy, use regular bok choy)
- 1 sheet nori, torn into small pieces
- 2 tablespoons low sodium soy sauce or soy sauce alternative like coconut aminos, liquid aminos or tamari
- 1 tablespoon olive oil
- 4-6 eggs (ideally pasture-raised)
- Garnishes: kimchi and green onions
- Combine rice and 2 cups water in a medium pot. Add carrots and season with salt and pepper. Bring to a boil and let simmer for about 45 minutes or until the water is absorbed and rice is tender
- Heat sesame oil in a large skillet over medium heat
- Add garlic to the skillet and sauté 1 minute or until fragrant. Then add ginger and bok choy stems and sauté about 3 minutes. Finally, add nori, bok choy leaves and soy sauce then remove from heat.
- Heat oil in a non-stick skillet over medium heat. Crack eggs into skillet, cover and cook until whites are set around the edges, about 2-3 minutes depending on desired doneness. (I kept the yolks runny for these rice bowls)
- Divide rice among bowls. Top each bowl with bok choy mixture, egg, green onions and a large spoonful of kimchi. Enjoy!
To shorten cooking time, prep the brown rice ahead of time and you’ve got a great meal in less than 30 minutes!
To make gluten-free, be sure to use tamari, not regular soy sauce.
Kimchi comes in different degrees of heat, choose mild or spicy depending on your preference for heat.