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.
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
- Separate white stalks from bok choy and dice. Coarsely chop green bok choy leaves.
- 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.
- Meanwhile, in a small non-stick skillet, fry two eggs.
- Add brown rice and soy sauce to bok choy and stir to combine, cooking for another minute. Serve eggs over bok choy rice mixture.