Pak Choi and Radish Summer Rice Bowl

This nutritious summer rice bowl features crisp pak choi and peppery radishes from Bloom Ranch, complemented by creamy avocado and protein-rich eggs. The simple sesame-soy dressing brings all the flavors together in this vibrant, satisfying meal that's ready in under 30 minutes and packed with nutrients and fresh flavors.

Ingredients:

The Bowl Base:

• 2 heads pak choi, ends trimmed, leaves separated and washed

• 6 radishes, thinly sliced

• 2 cups cooked brown rice (can use pre-cooked for speed)

• 2 eggs

• 1 avocado, sliced

The Dressing:

• 1 tablespoon sesame oil

• 2 tablespoons soy sauce

• 1 tablespoon rice vinegar

• 1 teaspoon honey

• 1 tablespoon toasted sesame seeds

• Optional: sriracha or other hot sauce to taste

Instructions:

1. Prepare the vegetables:

• Heat a large skillet over medium-high heat. Add 1 teaspoon of sesame oil.

• Add pak choi and stir-fry for 2-3 minutes until slightly wilted but still crisp.

• Remove from pan and set aside.

• Slice radishes thinly and prepare avocado slices.

2. Cook the eggs:

• In the same pan, fry eggs to your preference (sunny-side up recommended).

• Season with a pinch of salt and pepper.

3. Make the dressing:

• In a small bowl, whisk together remaining sesame oil, soy sauce, rice vinegar, and honey.

• Mix until well combined.

4. Assemble the bowls:

• Divide the brown rice between two serving bowls.

• Arrange the pak choi, sliced radishes, and avocado on top of the rice.

• Place a fried egg on each bowl.

• Drizzle with the prepared dressing.

• Sprinkle with sesame seeds and add hot sauce if desired.

5. Serve:

• Enjoy immediately while the pak choi is still crisp and the egg is warm.