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

In order to bring you the best organic produce, some ingredients may differ from those depicted.

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

Soy-Free, Dairy-Free, Gluten-Free, Family-Friendly, Mediterranean, Vegetarian, Lean & Clean

2 Servings, 610 Calories/Serving

30–45 Minutes

Striking and nutrient-dense, black rice, the once “forbidden” grain, is the showstopper in this easy, grown-up stir-fry, complete with delicious bok choy and chicories.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ¾ cup black rice
  • 1 organic carrot
  • 2 heads organic baby bok choy
  • 1 head organic radicchio or other chicory lettuce
  • 3 organic scallions
  • 1 organic lemon
  • 3 tablespoons dry-roasted cashews
  • Sun Basket stir-fry blend (coconut aminos - toasted sesame oil - garlic - ginger)
  • 2 organic eggs

Nutrition per serving

Calories: 610, Protein: 17g (34% DV), Fiber: 8g (32% DV), Total Fat: 23g (35% DV), Monounsaturated Fat: 11g, Polyunsaturated Fat: 6g, Saturated Fat: 3.5g (18% DV), Cholesterol: 155mg (52% DV), Sodium: 490mg (20% DV), Carbohydrates: 80g (27% DV), Total Sugars: 9g, 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.


2-serving instructions (4-serving modifications in red)

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.
While the rice cooks, prepare the vegetables and start the stir-fry.


Prep the vegetables

  • 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.
  • Cut the radicchio into quarters lengthwise, then cut away any core; cut the radicchio into 1-inch 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.


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 starting to soften, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper.
While the vegetables cook, prepare the remaining ingredients.


Prep the lemon and cashews

  • Juice half the lemon; cut the other half into wedges for garnish. [Juice 1 lemon; cut 1 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.


Fry the eggs

In a small frying pan over medium heat, warm 1 to 3 teaspoons butter or oil 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.
Kids Can!
  • Measure the water for the rice.
  • Juice the lemon.
  • Crush the cashews.
  • Combine the stir-fry blend and lemon juice.
  • Garnish with the scallions.