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Moose, Bok Choy, and Fried Egg Rice Bowl

Writer's picture: Anna LyAnna Ly

Updated: Oct 17, 2024

Preparation time: 5 min Cooking time: 20 min Servings: 2




Ingredients for 2 bowls

  • 1 tablespoon of vegetable oil

  • 1 clove garlic, minced

  • 200 g ground meat of choice (wild game, lamb, beef, turkey, etc.)

    • For less calories: choose lean or extra lean ground meat

  • Black pepper, ground

  • 2 tablespoon soy sauce

  • 2 eggs, large

  • 2 small bok choy, washed and leaves separated

    • Typically found at Save-On Foods or Independent

  • 1-2 cups of cooked Jasmin rice

  • Optional: hot chili oil

    • Can be found at the Yukon Asian Market


Instructions:

  1. Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add the minced garlic and sauté for 30 seconds until fragrant.

  2. Add the ground meat to the pan, breaking it up with a spatula. Cook for 4-5 minutes until browned and cooked through. Season with ground black pepper.

  3. Stir in 1 tablespoon of soy sauce and cook for another minute to absorb the flavor. Remove the cooked meat from the pan and set aside.

  4. In the same pan, add the bok choy and stir-fry for 2-3 minutes until the leaves are wilted and the stalks are tender but still crisp. Remove from the pan and set aside.

  5. In the same pan, heat up a drizzle of vegetable oil and fry the eggs sunny-side-up. Cook until the whites are set and the yolks are still runny, about 3-4 minutes.

  6. Assemble the rice bowls: Divide the cooked Jasmine rice between serving bowls. Top each bowl with a portion of the cooked ground meat, sautéed bok choy, and a sunny-side-up egg. Season with soy sauce to preference.

  7. Optional – Drizzle hot chili oil over the top for extra spice.


Nutrition facts for 1 bowl

  • Calories: ~500-550 kcal

  • Protein: ~25-30g

  • Fat: ~25-30g

  • Carbohydrates: ~45-50g

    • Fiber: ~3g

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©2024 by Anna Ly. Feat. photos by Weronika Murray and Brianna Tomlin.

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