Kimchi and Bok Choy Rice Bowl

Chop Carrots (2).

Combine Brown Rice (1 cup) and two cups water in medium pot. Add carrots, season with salt and pepper. Bring to a boil and simmer for about foty five minutes or until water is absorbed and rice is tender.

Mince Garlic (2 cloves).

Grate Fresh Ginger (1 in).

Wash Baby Bok Choy (2 bunches)

Chop up bok choy, separating the stems and leaves.

Tear Nori Sheet (1 sheet) into small pieces.

Heat Sesame Oil (1 Tbsp) in large skillet over medium heat. Add garlic, sauté one minute or until fragrant. Then add ginger and bok choy stems, sauté about three minutes. Finally, add nori, bok choy leaves and Gluten-Free Soy Sauce (2 Tbsp) remove from heat.

Heat Olive Oil (1 Tbsp) in a non-stick skillet over medium heat. Crack Organic Eggs (4) into skillet, cover and cook until whites are set around the edges, about two to three minutes depending on desired doneness. I kept the yolks runny for these rice bowls.

Chop Scallions (to taste).

Divide rice among bowls. Top each bowl with bok choy mixture, egg, sliced scallions, and a large spoonful of Kimchi (to taste). Enjoy!