A healthy and satisfying combination of wholesome brown rice and immune-boosting shiitake mushrooms and miso, enriched with the Asian flavours of sesame, rice vinegar, and soy sauce. Dished up with sautéed bok choy, two fried eggs with sumptuous runny yolks, hemp hearts, black sesame, and a spoonful of sambal oelek.
Begin Brown Rice:
Heat a large pot over medium-high. Wash shiitake mushrooms. Remove and discard stems. Slice caps into 1/4 inch strips. Add half of the sesame oil to the pot. Saute mushrooms for 2 minutes, then add red onion and saute for 2 minutes longer. Add garlic, spice blend, and brown rice. Stir and add 1 1/2 cups (3 cups for 4 servings) water. Bring to a boil, reduce heat to low and cover with a lid. Cook for about 15 minutes or until grains are tender.
Prepare Baby Bok Choy:
Wash, trim ends, and separate baby bok choy leaves. Cut stalks into 1/4 inch slices and cut large leaves in half. Wash and thinly slice green onions.
Saute Bok Choy:
Heat a large skillet over medium with remaining sesame oil. Once hot, add bok choy stems and saute for 2 minutes. Add leaves and saute for another 2 minutes. Add half of the soy sauce and toss to coat. Remove from skillet and set aside. Turn off heat.
Finish Miso Rice:
Once rice is cooked, add sesame paste, miso, rice vinegar, and remaining soy sauce. Stir. Add half of the seed blend and half of the green onions. Reduce heat to low and keep warm.
Rinse and dry skillet. Place back over burner on medium heat. Add 1 tbsp. (2 tbsp. for 4 servings) oil. Crack 4 eggs (2 batches for 4 servings) into the skillet and season with salt and pepper. Cook for 3-4 minutes or until whites are cooked and edges are crispy.
Divide rice into bowls with baby bok choy to the side. Carefully use a spatula to transfer eggs on top of rice. Sprinkle with remaining seed blend and green onions. Serve with sambal oelek to taste. Enjoy!