Ingredients
- 2 c. brown rice, cooked
- 2 T. olive oil
- 2 baby bok choy, halved
- 1 c. spinach, roughly chopped
- 2 c. red cabbage, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 c. carrot, shredded
- 2 t. sesame oil
- 2 t. chili garlic sauce
- 1 t. garlic powder
- 4 eggs
- Salt and ground black pepper to taste
Tip: Screenshot this list for easy reference while shopping
Instructions
- In a large skillet, heat olive oil over medium heat. Add bok choy and 2 teaspoons water. Cover and cook until bok choy is tender and leaves are wilted. Remove from pot and set aside.
- Add spinach, cabbage, bell pepper, carrots, sesame oil, chili garlic sauce and garlic powder and sauté until vegetables are softened and spinach is wilted.
- Add bok choy back to skillet. Add salt and pepper to taste.
- While vegetables are cooking, heat a non-stick pan over medium heat. Drop eggs into pan gently. Turn the heat to low, cook the eggs until whites are set. Gently flip each egg and cook to desired doneness.
- Layer bowls with rice and veggies, topping each with a fried egg.