California Rice Bowl

This is a fast, mid-week, satisfying meal that looks pretty when you serve it in the bowl.  There are lots of substitution options for this meal, which makes it great for last minute dinner!

Ingredients:

• 4 eggs

• 2 cups medium grain or sushi rice

• 1/4 tsp. salt

• 1 lb. ground pork

• 2 Tbsp Tamari or soy sauce

• 1 piece ginger, 4” or 2 tsp. ground ginger

• 3 cloves garlic or 1 Tbsp minced prepared garlic

• 6 green onions, or 1 chopped sweet onion

• 2 bunches of asparagus, or substitute green beans, or fresh spinach, or baby boy choy

• Olive or vegetable oil

• 1 cup of chicken broth

 Directions:

1. Put eggs in a medium saucepan and cover with cold water. Bring to a boil over high heat. When water boils, cover, turn off heat and let sit 14 minutes. Fill a large bowl with ice water. Transfer eggs to water and set aside.

2. While eggs are cooking, in a second medium saucepan bring rice, salt, and 3 cups water to a boil. Cover, reduce heat to low, and cook 15 minutes. Take off heat, still covered, and let sit 5 minutes.

3. While rice is coming to a boil and eggs are sitting, mix together pork, soy, and grated ginger in a small bowl.

4. Peel and roughly chop garlic. Chop green onions. Trim asparagus or other vegetable to bite size pieces.

5. While rice is sitting, in a large frying pan over high heat add a Tbsp of oil and pork mixture. Cook, stirring occasionally, until pork is cooked through. Meanwhile, divide rice evenly amongst bowls. Top rice with pork and pan juices.

6. Return pan to heat and add oil, garlic and green onions, cooking for about 1 minute- until fragrant (if using sweet onion, cook a little longer, until soft). Add asparagus or other vegetable and pour in broth. Cover and cook under tender, about 2 to 3 minutes.

7. While vegetable is cooking, peel eggs and slice. Divide vegetable and pan juices amongst bowls, top with egg and serve.