Vegetables are my favorite thing to eat for breakfast after my morning workout, and I love making fast meals like this one to fuel up for the day. Bok choy has a light and refreshing taste with leaves similar to spinach and stems like a cross between cabbage and iceberg lettuce. This superfood is super delicious and tastes excellent with brown rice, Asian flavors and fried eggs. Move over cereal, breakfast just got a lot more interesting. Go ahead and give veggies a try for your morning meal.

Ingredients:
2 baby bok choy bunches or 1 medium bunch bok choy
2 teaspoons coconut oil
1 teaspoon Chinese five-spice powder
1 cup cooked brown rice
1 tablespoon low-sodium soy sauce
2 eggs

Directions:

1. Separate white stalks from bok choy and dice. Coarsely chop green bok choy leaves.
2. In a large skillet or wok, heat coconut oil. Add bok choy and Chinese five-spice powder and sauté until stems are soft and leaves are wilted, about 4 minutes.
3. Meanwhile, in a small non-stick skillet, fry two eggs.
4. Add brown rice and soy sauce to bok choy and stir to combine, cooking for another minute. Serve eggs over bok choy rice mixture.

Servings: 2