Jasmine rice bowl with egg, pak choi and tamari

Ingredients

For 1 serving

• Jasmine rice50 g
• Eggs2
• Bok choy100 g
• Tamari1 tablespoon
• Sesame oil1 teaspoon
• Spring onions1
• Sesame seeds3 g

Contains: eggs, soy, sesame,

Method

1. Rinse the jasmine rice under cold water until it runs clear, so the grains stay separate.
2. Put it in a small pan with about one and a half times its weight in water, bring to the boil, turn the heat to minimum, cover and cook for 12 minutes without lifting the lid, until the water is absorbed; turn off and let it rest covered.
3. Meanwhile bring a small pan of water to the boil, gently lower in the eggs with a spoon and cook them for 6 and a half minutes, until the white is firm and the yolk creamy; cool them straight away in cold water and peel them.
4. Quarter the pak choi lengthways and rinse it well at the base; heat the sesame oil in a frying pan over high heat and stir-fry it for 3 minutes, until the leaves wilt but the stems stay crunchy.
5. Trim and thinly slice the spring onion.
6. Put the rice in the bowl with the pak choi and halved eggs, dress with the tamari and finish with the spring onion and sesame seeds.