Honey-Lemon Bok Choy with Basmati Rice and Eggs

Total Time

553

Wash bok choy thoroughly and chop about 1 inch off the base of each head. Then continue chopping from the base to the end of the leaves in about ¼ inch pieces. Set aside.
Slice a yellow onion in half and then slice into thin pieces. Mince garlic.
In a very large pot, heat olive oil on medium and sauté onions for about 10 minutes until they are browning up.
Add more olive oil, then add minced garlic, bok choy and vinegar. Stir together until sizzling has mostly subsided.
Add salt, pepper, grated ginger, sage, ginger powder, lemon juice, and honey. Stir together until well combined. The bok choy will cook for about 10-15 minutes, so continue stirring occasionally during this time.
At this point, start the rice in another pot. Add rice and water and bring to a boil, then reduce to a simmer and cover. Stir occasionally until rice is fluffy and al dente.
When bok choy and rice have about 5 minutes left, it's time to cook the eggs.
Heat olive oil on medium in a large skillet and cook 2-4 eggs, however many you desire. Watch them closely and make sure not to overcook them. You want them runny!
Once everything is done, spoon rice onto a plate or bowl, cover with bok choy, then top with the eggs.
This makes enough for two, and you might have a little leftover.

Per serving:

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