1 cup brown rice
2 carrots, chopped
1 tablespoon sesame oil
2 cloves garlic, minced
1-inch piece of ginger, grated
2 bunches bok choy, washed, stems and leaves separated and chopped
1 sheet nori, torn into small pieces
2 tablespoons low sodium soy sauce or soy sauce alternative like coconut aminos, liquid aminos or tamari
1 tablespoon olive oil
Garnishes: kimchi and green garlic. Our favorite Kimchi is from Volcano Kimchi.
Combine rice and 2 cups water in a medium pot. Add carrots and season with salt and pepper. Bring to a boil and let simmer for about 45 minutes or until the water is absorbed and rice is tender
Heat sesame oil in a large skillet over medium heat
Add garlic to the skillet and sauté 1 minute or until fragrant. Then add ginger and bok choy stems and sauté about 3 minutes. Finally, add nori, bok choy leaves and soy sauce then remove from heat.
Heat oil in a non-stick skillet over medium heat. Crack eggs into skillet, cover and cook until whites are set around the edges, about 2-3 minutes depending on desired doneness. (I kept the yolks runny for these rice bowls)
Divide rice among bowls. Top each bowl with bok choy mixture, egg, green onions and a large spoonful of kimchi. Enjoy!