Kimchi Fried Rice with Bok Choy

Ingredients

• 5 large eggs , divided
• Vegetable oil
• 8 baby bok choy , washed thoroughly and halved lengthwise
• 2 tbsp water
• 1 cup leftover brown rice
• ½ tsp sesame oil
• ½ tsp soy sauce
• 1/8 tsp rice vinegar
• 1/3 cup finely chopped packed kimchi
• 2 tbsp finely chopped peanuts
• 2 tbsp finely chopped chives

Steps

1. Soft-boil the eggs: boil water in a small saucepan; have a bowl of ice-cold water ready. Add 4 whole eggs into the boiling water, and cook for 6 minutes. Transfer the eggs into the bowl with ice-cold water, to stop the cooking process.
2. Place a heavy-bottomed skillet over medium heat. Working in batches, sear the bok choy using the vegetable oil. Cook until the edges caramelize, 2 to 3 minutes. Turn, and add 2 tbsp of water to steam the bok choy until tender. Set aside.
3. Wipe the skillet clean. Add 2 tbsp vegetable oil, and add the rice. Toss to coat, and cook, without stirring, for 3 minutes, or until edges are crisp. Mix in the sesame oil, soy sauce, vinegar, and lime juice. Stir in the kimchi. Crack in the remaining egg, and stir just until set. Stir in peanuts.
4. Divide the rice amongst four bowls. Crack open the soft-boiled eggs, and halve them. Serve eggs and bok choy on top of the fried rice, and top with chives.