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

Rice: Cook jasmine rice per package instructions.
Prep Water: In a small saucepan, heat water so that it is ready and waiting to make 2 poached eggs.
Sauté: In a large skillet on medium-high heat, add 2 tablespoons olive oil and 2 teaspoons garlic; stir until you can smell the garlic begin to cook.
Combine: Add 6 tablespoons soy sauce, 2 tablespoons water, 2 teaspoons sesame oil, ½ teaspoon red pepper flakes, and ½ teaspoon fresh lemon zest; bring to boil; reduce heat to medium.
Cook Veggies: Add 1 ½ cups leeks and stir immediately; cover for 3 minutes. Remove cover and add 4 bunches baby bok choy; Stir and then cover for 2 minutes. Remove cover and add 2 cups packed spinach; Stir and cover for 1 minute. Remove cover and stir again; Cover and turn off heat.
Poach Eggs: 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.
Serve: 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.