3/4 c. jasmine rice
1-3/4 c. light coconut milk
1 T. ponzu sauce
2 t. Golden Mountain sauce
2 scallions, chopped, white and green parts separated
1 lime, quartered
4 T. olive oil, divided
1/2 lb. (1/2 head) red cabbage, cored and thinly sliced
6 oz. king trumpet mushrooms, quartered lengthwise
1 ear of corn, kernels cut from the cob
1 bird's eye chile pepper, finely chopped
2 cage-free farm eggs
1/3 c. roasted peanuts
1 bunch cilantro, chopped
Salt and pepper to taste
In a small saucepan, combine the rice, a big pinch of salt, and the coconut milk (shaking the can just before opening). Heat to boiling on high. Cover and reduce heat to low. Cook 14-16 minutes, or until the liquid has been absorbed and the rice is tender. Turn off the heat and fluff the rice with a fork. Season with salt and pepper to taste.
While the rice cooks, combine the ponzu sauce, Golden Mountain sauce, green tops of the scallions, and the juice of 3 lime wedges. Slowly whisk in 1 T. olive oil until thoroughly combined. Add the cabbage; season with salt and pepper and toss to thoroughly combine. Set aside to marinate, stirring occasionally, for at least 10 minutes.
While the cabbage is marinating, heat 2 T. olive oil in a medium pan (nonstick if you have it) on high heat until hot. Add the mushrooms and cook, stirring occasionally, for 3-4 minutes or until lightly browned. Season with salt and pepper. Add the corn, white bottoms of the scallions, and as much of the chile pepper as you like, depending on how spicy you want the dish to be. Cook, stirring frequently, for 2-3 minutes or until slightly softened and fragrant. Turn off the heat. Stir in the juice of the remaining lime wedge. Transfer to a bowl and wipe out the pan.
In the same pan, heat 1 T. olive oil on medium-high heat until hot. Keeping them separate, crack eggs into pan; season with salt and pepper. Cook for 3-4 minutes, until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat.
Add the peanuts to the bowl of marinated cabbage; toss to combine. Divide the coconut rice, finished cabbage, vegetables, and fried eggs between 2 bowls. Garnish with the cilantro.
Adapted from a Blue Apron recipe, August 2017.