Toasted Coconut Rice With Bok Choy and Fried Eggs

By Genevieve Ko

Toasted Coconut Rice With Bok Choy and Fried Eggs
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
30 minutes
Rating
4(1,171)
Comments
Read comments

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.

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:4 servings
  • 4large eggs
  • 3tablespoons coconut oil
  • 2cups jasmine or other medium-grain rice (12 ounces), rinsed and drained
  • Kosher salt
  • 8ounces bok choy
  • 6ounces green beans
  • Toasted sesame seeds, soy sauce and Sriracha, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

198 calories; 16 grams fat; 10 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 8 grams protein; 574 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Take your eggs out of the fridge so they won’t be ice-cold when you fry them.

  2. Step 2

    Melt 1 tablespoon of the oil in a large Dutch oven or other heavy pot over medium-high heat. Add the rice, sprinkle with salt, and cook, stirring frequently, until the grains start to look translucent and smell toasty, about 3 minutes. Add 3 cups water and bring to a boil. Reduce the heat to low, cover, and steam for 10 minutes.

  3. Step 3

    Meanwhile, trim the bok choy and green beans. If the bok choy are large, halve them lengthwise, then cut into 3-inch pieces crosswise. Scatter the green beans over the rice (the water will be mostly absorbed) and sprinkle with salt. Spread the bok choy on top of the beans and season with salt. Drizzle or dollop 1 tablespoon oil over the greens. Cover and steam until the greens and rice are tender, about 10 minutes.

  4. Step 4

    When the rice is almost done, heat the remaining tablespoon oil in a large nonstick skillet over medium-high heat until very hot. Crack the eggs into the pan and fry until the whites are set and the yolks runny, 3 to 4 minutes.

  5. Step 5

    Divide the rice and vegetables among 4 dishes. Slide an egg onto each. Sprinkle with sesame seeds, and season to taste with soy sauce and Sriracha.

Tip
  • It’s fastest and easiest to rinse grains in a sieve. Simply run cold water over them while gently shaking the sieve, then gently shake dry. It’s important to rinse grains to clean them and in the case of quinoa, to remove saponins, which can leave a bitter or soapy aftertaste.

Ratings

4 out of 5
1,171 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Katy

A lot of coconut oil is unflavored. You won't get the "unique tropical taste and richness" mentioned unless you use coconut oil that hasn't had the flavor refined out, ex: Whole Foods 365 unrefined virgin coconut oil.

Pam

I subbed a can of light coconut milk for 2 of the cups of water. I also added sliced grilled chicken breast that I marinated in 1/4 cup soy sauce, 1/4 cup Mirin, a few tbs of sambal oelek, a TBS or so of jarred minced ginger, and a few tsp of dark soy sauce. Delicious!

Kat

This dish, if you follow the recipe, is bland - we grimaced eating it last night. A vast improvement would involve: cooking the rice with coconut milk, sautéing the veggies in sesame oil, shallot, ginger and soy sauce. Add soy sauce on top. Definitely do 2 eggs per person. We'll try with these improvements and see if it makes a difference.

Linda

Love this dish! It’s simple, but that means the tasty ingredients can shine. Used a bit more coconut oil for sautéing the rice in the first step. Also, increased the amount of veggies. I’m cooking for one, so I refrigerate the extra cooked rice and veggies, then just make the egg to go with on later days.

Eileen Martin

I've been cooking out of a VRBO for the last month, and I'm SO tired of my own French/Italian rotation. This was a perfect change for lunch. Not having coconut oil, and not in the mood to buy some for this stay, I took the advice of others and used unsweetened coconut milk to cook the rice (actually a 50-50 mix of coconut milk to water). I used vegetable oil to toast the rice. A beautiful dish. Be sure to serve with soy sauce and Sriracha, as suggested.

BBinRH

Agree with notes about cooking rice in coconut milk and separately sautéing veggies in ginger, garlic, and soy. I made this with bok choy, snap peas, carrots, and scallions and it was delish.

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.