vegetarian | gluten free | dairy free | nut free

30 minutes or less

What You’ll Need:

1 c uncooked rice

½ bag frozen, shelled edamame (about 6oz)

1 head bok choy OR 3 heads baby bok choy, chopped

1 ½ Tbsp sesame oil

1 tsp sea salt

3 eggs, soft boiled

1 bunch radishes, sliced thin

1/2 bunch cilantro, minced

sesame seeds

Combine rice with 2 ½ c water & a pinch of sea salt in a rice cooker or medium saucepan. Cook according to package instructions.

While rice cooks, bring a small pot of water to a boil for the eggs.

While water heats, combine bok choy, edamame, oil & salt in a large frying pan. Saute, stirring frequently, until wilted looking delish. Turn off heat & set aside.

Slowly spoon eggs into boiling water. Cook for 6 minutes to soft boil.

While eggs cook, divide prepared bok choy, edamame, radishes, cilantro & rice into 2 big bowls.

Rinse eggs with cold water. Peel, slice in half, and add to bowls. Sprinkle with sesame seeds & dive in!

Serves 2.