Vegetarian Rice Bowl with Braised Bok Choy, Leeks and Spinach with Poached Egg -

Braised Bok Choy, Leek and Spinach Rice Bowl with Poached Egg

  • Author: Erin
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 2 rice bowls 1x



  • 1 1/2 cup leeks [remove outer layer of leek; but stalk into 2 inch sections; cut each section 1/8 strips – so cut each section in half and then take a half and cut 1/4 inch strips out of it]
  • 4 bunches of baby bok choy; clean and then cut off bottom, allow stalks to be separated.
  • 2 cups packed spinach
  • 2 Tablespoons olive oil
  • 2 Teaspoons chopped garlic
  • 6 Tablespoons soy sauce
  • 2 Teaspoons sesame oil
  • 1/2 Teaspoon red pepper flakes (additional for garnish)
  • 1/2 Teaspoon fresh lemon zest
  • 2 Tablespoons water
  • 3 cups cooked jasmine rice
  • 2 poached eggs


  1. Cook jasmine rice per package instructions.
  2. In small saucepan, heat water so that it is ready and waiting to make poached egg.
  3. In large skillet on medium-high heat, add olive oil and garlic; stir until you can smell the garlic begin to cook.
  4. Add soy sauce, sesame oil, red pepper flakes, lemon zest and water; bring to boil; reduce heat to medium.
  5. Add leeks and stir immediately; cover for 3 minutes.
  6. Remove cover and add bok choy; Stir and then cover for 2 minutes.
  7. Remove cover and add spinach; Stir and cover for 1 minute.
  8. Remove cover and stir again; Cover and turn off heat.
  9. Ensuring water is ready to poach egg, get your bowl ready with about a cup or a cup and a half of rice and some of the bok choy/leek/spinach mixture; then poach your egg (2 minutes per egg in water) and place on top.
  10. Keep any extra soy sauce mixture from the skillet and serve in small bowl to pour onto rice.
  11. Sprinkle with red pepper flakes and serve immediately.