By Genevieve Ko from The Los Angeles Times
4 large eggs
3 tablespoons coconut oil
2 cups jasmine rice (or other medium-grain rice)
8 ounces bok choy
6 ounces green beans
toasted sesame seeds, soy sauce and sriracha, for serving
Take your eggs out of the fridge so they wont be ice-cold when you fry them.
Melt 1 tablespoons of the oil in a large dutch oven or other heavy pot over medium-high heat. Add the rice, sprinkle with salt, and cook, stirring frequently, until the grains start to look translucent and smell toasty about 3 minutes. Add 3 cups water and bring to a boil. Reduce the heat to low, cover, and steam for 10 minutes.
Meanwhile, trim the bok choy and green beans. If the bok choy are large, halve them lengthwise, then cut into 3-inch pieces crosswise. Scatter the green beans over the rice (the water will be mostly absorbed) and sprinkle with salt. Drizzle or dollop 1 tablespoon oil over the greens. Cover and steam until the greens and rice are tender, about 10 minutes.
When the rice is almost done, heat the remaining tablespoon oil in a large nonstick skillet over medium-hight heat until very hot. Crack the eggs into the pan and fry until the whites are set and the yolks runny, 3 to 4 minutes.
Divide the rice and vegetables among 4 dishes. Slide an egg onto each. Sprinkle with sesame seeds, and season to taste with soy sauce and sriracha.