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         Title: Toasted Coconut Rice w/Bok Choy & Fried Eggs   
    Categories: Rice, Vegetables, Greens   
         Yield: 4 servings   
       
         4 lg Eggs   
         3 tb Coconut oil   
         2 c  Jasmine rice (12 oz); rinsed   
              - drained   
              Salt   
         8 oz Bok choy   
         6 oz Green beans   
              Toasted sesame seeds, soy   
              - sauce and Sriracha; to   
              - serve   
       
     Take your eggs out of the fridge so they won’t be   
     ice-cold when you fry them.   
        
     Melt 1 tablespoon of the oil in a large Dutch oven or   
     other heavy pot over medium-high heat. Add the rice,   
     sprinkle with salt, and cook, stirring frequently, until   
     the grains start to look translucent and smell toasty,   
     about 3 minutes. Add 3 cups water and bring to a boil.   
     Reduce the heat to low, cover, and steam for 10 minutes.   
        
     Meanwhile, trim the bok choy and green beans. If the bok   
     choy are large, halve them lengthwise, then cut into   
     3-inch pieces crosswise. Scatter the green beans over   
     the rice (the water will be mostly absorbed) and   
     sprinkle with salt. Spread the bok choy on top of the   
     beans and season with salt. Drizzle or dollop 1   
     tablespoon oil over the greens. Cover and steam until   
     the greens and rice are tender, about 10 minutes.   
        
     When the rice is almost done, heat the remaining   
     tablespoon oil in a large nonstick skillet over   
     medium-high heat until very hot. Crack the eggs into the   
     pan and fry until the whites are set and the yolks   
     runny, 3 to 4 minutes.   
        
     Divide the rice and vegetables among 4 dishes. Slide an   
     egg onto each. Sprinkle with sesame seeds, and season to   
     taste with soy sauce and Sriracha.   
        
     By: Genevieve Ko   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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