Coconut Rice With Bok Choy And Fried Eggs Recipe

For a simple meal with a starchy base, vegetables, and non-meat protein, try this coconut rice with bok choy and fried eggs recipe. This dish is perfect for breakfast, lunch, or dinner, and recipe developer Tess Le Moing says it's a great way to sneak veggies into your diet.

– 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 egg – ¼ cup shredded coconut, toasted – ¼ cup pickled vegetables of choice, for serving – Chili crisps, to taste



In a large saucepan over medium-high heat, heat 1 tablespoon coconut oil until shimmering. 

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Cook the bok choy stalks for about two minutes, stirring occasionally, while adding the minced scallion whites, garlic, and ginger. 

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Before bringing to a boil, mix in the rice, coconut water, and salt. After about 15 minutes, simmer, covered, on low heat.

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Cook, stirring, until the grains become loose. Leave the rice for five minutes after turning off the heat. 

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Add cilantro, lime zest, juice, and bok choy greens. Heat 3 tablespoons coconut in a medium skillet on medium-high. 

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Spoon oil onto uncooked whites and tilt the skillet toward you until cooked. Use remaining 2 eggs.

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Place coconut rice in four bowls and top with fried eggs, scallion greens, shredded coconut, and chili crisps. Apply remaining coconut oil.

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