Coconut oil toasts rice grains, lightly coats vegetables, and sizzles eggs in this dish, lending its unique tropical taste and richness. You get an extra dose of richness if you leave the egg yolks runny and cut and swirl them into the rice and greens mixture. If you’re vegan, you can fry tofu or tempeh in the coconut oil instead. If you’re gluten-free, you can use tamari in place of the soy sauce. Here, too, feel free to use prepackaged, trimmed haricots verts if you're short on time, or wax beans, in place of the green beans.
Category: not set
Cuisine: not set
4 large eggs
3 tablespoons coconut oil
2 cups jasmine or other medium-grain rice (12 ounces) rinsed and drained
8 ounces bok choy
6 ounces green beans
Toasted sesame seeds soy sauce and Sriracha, for serving
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