In order to bring you the best organic produce, some ingredients may differ from those depicted.
Mediterranean, Vegetarian, Gluten-Free, Dairy-Free, Soy-Free
2 Servings, 610 Calories/Serving
Striking and nutrient-dense, black rice, the once “forbidden” grain, is the showstopper in this easy stir-fry, complete with delicious bok choy and chicories.
Calories: 610, Protein: 20g (40% DV), Fiber: 9g (36% DV), Total Fat: 24g (37% DV), Monounsaturated Fat: 11g, Polyunsaturated Fat: 6g, Saturated Fat: 3.5g (18% DV), Cholesterol: 155mg (52% DV), Sodium: 450mg (19% DV), Carbohydrates: 81g (27% DV), Total Sugars: 11g, Added Sugars: 0g (0% DV).
Contains: Eggs, Tree Nuts (cashew)
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Cook the rice
In a small sauce pot, combine the black rice and 1¼ cups [2¼ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 25 to 30 minutes. Meanwhile, prepare the vegetables and start the stir-fry.
Prep the vegetables
Cook the stir-fry
In a wok or large frying pan over medium-high heat, warm 1 to 3 teaspoons oil until hot but not smoking. Add the carrot, season with salt and pepper, and cook, stirring occasionally, until crisp-tender, 2 to 3 minutes. Working in batches if needed, add the bok choy, radicchio, and white parts of the scallions and cook, stirring occasionally, until the vegetables start to soften, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper. While the vegetables are cooking, prepare the remaining ingredients.
Prep the lemon, cashews, and stir-fry sauce
To the pan with the vegetables, add the rice, cashews, and as much stir-fry sauce as you like and stir to combine (set aside any remaining sauce for serving). Season to taste with salt and pepper and cover to keep warm.
Fry the eggs
In a small frying pan over medium heat, warm 1 to 3 teaspoons butter or oil (from your pantry) until hot but not smoking. Crack the eggs directly into the pan and season with salt and pepper. Cook until the whites have set and the yolks are slightly runny, 2 to 3 minutes. If you prefer firmer yolks, cook for 1 to 2 minutes longer.
Transfer the rice and vegetables to individual bowls, top with the eggs, and garnish with the green parts of the scallions. Serve the lemon wedges and any remaining stir-fry sauce on the side.