Dinner: 'Salt and oil' rice with poached egg and bok choi

Image 1:  'Salt and oil' rice with egg and bok choi

Food synopsis: White rice flavoured with salt and olive oil with a 'poached' egg poached, served with blanched bok choi with garlic.
N.b. Need to learn how to choose the freshest eggs from a basket selling "fresh eggs". For some reason, the yolk of this one is half yellow half greyish-white, which I am sure isn't right...

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There is a reason why the food description cannot get any more complicated than the above.

1. Trying to use minimal ingredients
2. Minimal pots, pans and utensils
3. Minimal space for chopping, washing, general preparing and serving
4. Personally aiming for minimal grease in the kitchen and clean up afterwards
4. Little time when compared to magnitude of hunger in my stomach



Recipe
Serves: 1 person for 3 - 5 meals (3 dinners and 2 breakfasts was the plan)

Ingredients:
2 cups dry white rice
~ 5- 6 cups Water
1.5 tb Extra virgin olive oil
1 tsp Salt
1 tsp Pepper

3 Eggs

~8 - 9 Baby bok choi
1 clove garlic, diced or sliced

Method:
1. Cook rice as per absorption method: Wash rice, add ~ 3 times the amount of water or until the water level is 1 pinkie tip above the rice. Add oil and salt to the water. Cook on high heat until boiling. Once boiled, turn down to the lowest heat. Work on step 2 then come back to the next paragraph.

Adding the eggs: Once the rice has almost absorbed all the water, crack the egg directly onto the surface of the rice and cover with the lid. Alternatively, crack egg into a cup one at a time, then slide on the rice for a more control in creating an aesthetically pleasing result. Continue cooking on low heat. The point of this is that if this step is timed well, the remaining heat used to finish cooking the rice will also cook the egg at the same time, resulting in a 'poached' egg on the surface of the rice upon serving.

2. Prepare the bok choi: Separate into single leaves and wash thoroughly. In a small pan (because I have nothing else!) bring water to the boil. Add diced garlic to boiling water. Then add bok choi in manageable batches. Blanch only the bok choi to be eaten on another day and set aside. Cook until bright green for bok choi to be eaten this meal.

3. Serve: Scoop out 1 egg and the rice underneath it per person. Arrange bok choi appealingly on a plate.

Store the leftovers in the fridge.

Image 2: The resulting rice and the 'poached' eggs in separate corners of the pot

Image 3: Bok choi cooked through for eating in this meal