Soy-marinated eggs with jasmine rice and pak choi

Ingredients

For 1 serving

• Eggs2
• Soy sauce1 tablespoon
• Jasmine rice60 g
• Bok choy200 g
• Ginger5 g
• Garlic1 clove
• Spring onions1
• Sesame oil1 teaspoon
• Sesame seeds5 g
• Saltto taste

Contains: gluten, eggs, soy, sesame,

Method

1. Bring a small pan of water to the boil, lower in the eggs with a spoon and cook for 7 minutes for a jammy yolk; plunge them into iced water, peel them and put them in a small bowl with the soy sauce and 2 tablespoons of water, turning now and then, for at least 10 minutes.
2. Meanwhile rinse the jasmine rice until the water runs clear and cook it in salted water for 12 minutes, until tender; drain it.
3. Halve the pak choi lengthways and rinse the base well; chop the garlic, peel and grate the ginger, slice the spring onions.
4. Heat the sesame oil in a frying pan over high heat, add the garlic and ginger for 30 seconds, then the pak choi, and stir-fry for 4 minutes, until the leaves have wilted and the stems are still crisp.
5. Serve the rice with the pak choi and the halved eggs, finishing with the spring onions, sesame seeds and a drizzle of the marinade.