Jasmine Rice Bowl

 

Jasmine Rice Bowl

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

Ingredients
  

  • 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

Instructions
 

  • 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!
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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.
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