This easy, plant-based bowl is laced with ginger and garlic and comes together at stir-fry speed. To make it a meal, simply slide a warm poached egg on top, drizzle it with a punchy vinegar sauce, then break the yolk to meld all the silky, savory flavors.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine rice, 1 1/2 cups water, and a pinch of salt in a small saucepan. Bring to a boil, then cover, reduce heat to low, and cook until rice is tender and liquid has been absorbed, 25 to 30 minutes. Remove from heat; let stand, covered, 10 minutes.

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  • Meanwhile, in a small bowl, stir together vinegar, soy sauce, chile, and half of ginger; set aside. Cut chard stems into 2-to-3-inch pieces (halve any that are very thick lengthwise); roughly chop leaves.

  • Melt butter in a large straight-sided skillet over medium-high heat; add garlic and remaining ginger and cook until fragrant, 1 minute. Add chard stems, season lightly with salt, and cook, stirring, until bright, about 1 minute. Add 1/4 cup water, cover, reduce heat to medium-low, and cook until stems are translucent and just tender, 3 to 4 minutes.

  • Uncover, increase heat to high, and stir in chard leaves. Season with salt and pepper and cook, tossing often, until just wilted, 1 to 2 minutes. Meanwhile, crack eggs into a bowl. Fill a large straight-sided skillet with 3 inches of water. Bring to a boil over high heat, then reduce to medium.

  • When water is at a bare simmer, tilt pan slightly to create a wave and add eggs all at once. After 10 seconds, gently release eggs from bottom of pan with a rubber spatula. Cook until whites are set and yolks are still soft, about 3 minutes. Remove each egg with a slotted spoon; blot on a folded paper towel to remove excess water.

  • Divide rice and chard mixture among bowls; drizzle generously with vinaigrette. Top each with a poached egg, sesame seeds, and more vinaigrette.

Cook's Notes

You can find Chinese black vinegar at Asian grocery stores or on Amazon.

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