Jasmine Rice Bowl


Jasmine Rice Bowl

Sarah Kaminski
Prep Time 10 mins
Cook Time 20 mins
Course Mains
Servings 2


  • 3/4 c uncooked rice
  • ½ bag frozen shelled edamame (6-ish ounces)
  • 1 head bok choy OR 3 heads baby bok choy chopped
  • 1 ½ Tbsp sesame oil
  • 1 tsp sea salt
  • 3 eggs soft boiled (see instructions below)
  • 1 bunch radishes sliced thin
  • 1/2 bunch cilantro minced
  • 1 Tbsp everything bagel seasoning


  • Combine rice with 1 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 bagel seasoning & dive in!
Tried this recipe?Let us know how it was!
Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Previous Post

Black Bean Tostadas

Next Post

No-Bake Honey Oat Bars

Leave a Reply

Your email address will not be published. Required fields are marked *