To get started with this dish, we roasted a large batch of sweet potatoes. Those take longer to cook that tender bok choi, which were added to the oven later. Bok choi can also be sauteed, steamed, or stir fried. The sauce is a simple addition, featuring miso, a fermented bean paste, which adds a delicious sweet/salty/savory flavor to sauces and dressings. Feel free to stick with regular soy sauce, Sriracha, or your seasoning of choice when you make this dish at home.
- 1 cup rice
- 1 large sweet potato, cut into wedges
- 1 lb bok choi
- 1 egg
- 2 tbsp maple syrup
- 2 tbsp miso
- 2 tbsp water
- 2 tbsp soy sauce
- salt and pepper to taste
- oil for cooking
- Preheat your oven to 350F.
- Toss sweet potato wedges in oil until they are lightly coated. Spread evenly on a roasting pan and roast for about 30-40 minutes, or until they have caramelized brown edges.
- Meanwhile, following the instructions on the packaging, steam rice (20-45 minutes, depending on the type you're using)
- For the last 10-15 minutes of roasting sweet potatoes, drizzle some oil on your bok choi and add them to the roasting pan
- When veggies and rice are cooked: heat a tablespoon of cooking oil in a pan. Add rice and cook for a few minutes, stirring often, then add vegetables and stir.
- Crack an egg into the pan and scramble-as you are scrambling bring in the rice and veggies until the egg is cooked an everything is combined well
- To make your sauce, mix water, miso, soy sauce, and maple syrup together, then drizzle over your rice and enjoy