Braised Bok Choy, Leek and Spinach Rice Bowl with Poached Egg
Braised Bok Choy, Leek and Spinach Rice Bowl with Poached Egg is a sophisticated, easy and delicious dish with Asian-inspired flavors!
Ingredients
- 1 1/2 cup leeks (remove outer layer of leek; cut 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
- 2 cups packed spinach
- 2 tablespoons olive oil
- 2 teaspoons garlic minced
- 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
Instructions
- Cook jasmine rice per package instructions.
- In small saucepan, heat water so that it is ready and waiting to make poached egg.
- In large skillet on medium-high heat, add olive oil and garlic; stir until you can smell the garlic begin to cook.
- Add soy sauce, sesame oil, red pepper flakes, lemon zest and water; bring to boil; reduce heat to medium.
- Add leeks and stir immediately; cover for 3 minutes.
- Remove cover and add bok choy; Stir and then cover for 2 minutes.
- Remove cover and add spinach; Stir and cover for 1 minute.
- Remove cover and stir again; Cover and turn off heat.
- 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.
- Keep any extra soy sauce mixture from the skillet and serve in small bowl to pour onto rice.
- Sprinkle with red pepper flakes and serve immediately.
Nutrition
Calories: 654kcal | Carbohydrates: 87g | Protein: 23g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.02g | Cholesterol: 185mg | Sodium: 3361mg | Potassium: 577mg | Fiber: 6g | Sugar: 6g | Vitamin A: 14401IU | Vitamin C: 120mg | Calcium: 389mg | Iron: 7mg
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