Name: Steamed Rice and Spring Vegetables with Fried Eggs
Cook time: 55 minutes
Yield: Servings
Ingredients: 2 scallions, chopped, whites and greens separated; 1 1/4 cups long-grain brown rice; 1 tablespoon reduced-sodium soy sauce; 2 teaspoons grated ginger; 1/2 teaspoon toasted sesame oil; 2 heads baby bok choy, chopped; 1 cup fresh (or frozen, thawed) peas; 2 teaspoons vegetable oil; 4 large eggs; Kosher salt and freshly ground black pepper; 1/4 cup chopped fresh cilantro

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