Superfood stir-fry with bok choy, black rice, and fried eggs

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. 

• Scrub or peel the carrot and trim the ends; cut the carrot in half lengthwise, then crosswise into ¼-inch-thick half-moons.
• Trim the roots ends from the bok choy; cut the bok choy in half lengthwise, then crosswise into 1-inch-wide pieces.
• Trim the root ends from the scallions; thinly slice the scallions, keeping the white and green parts separate. Set aside the white parts for the stir-fry and the green parts for garnish.

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 and cabbage, 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, kale, 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. 

• Juice half the lemon; cut the remaining half into wedges for garnish. [Juice 1 lemon; cut the remaining lemon into wedges.]
• Using the bottom of a bowl or cup, lightly crush the cashews.
• In a small bowl, stir together the stir-fry blend and 1 tablespoon [2 TBL] lemon juice. 

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. 

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.