Egg Fried Rice with Asian Greens and Miso Dressing

Steps

1. Combine rice, water and a pinch of salt in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 5 minutes. Do not lift lid during cooking.
2. Rice will be a little under cooked but you will cook it more at a later step. Pour into a sieve and rinse under hot water to remove excess starch, drain really well. While rice cooks prepare rest of the meal. Mix all miso dressing ingredients together in a bowl and set aside.
3. Thinly slice bok choy and set aside with mung beans. Slice broccolini into bite sized pieces and roughly chop garlic. Heat a drizzle of oil in a large fry-pan on medium heat. Crack eggs into fry-pan cook for 3–4 minutes or until whites are set but yolks are still runny.
4. Transfer fried eggs onto a plate, set aside and cover to keep warm. Return fry-pan to the heat, add a drizzle of oil, if needed. Add broccolini, cook for 1 minute, add garlic cook for 1 minute further until starting to brown.
5. Add rice, ¼ cup of miso dressing and bok choy, cook for 1-2 minutes stirring continuously, until bok choy is tender but still has a crunch. Remove from heat and stir through mung beans and coriander stalks.
6. Divide rice between bowls, top with a fried egg, a sprinkle of crispy shallots, chilli and coriander leaves. Serve any extra miso dressing on the side.