Sweet Chili Vegetable Rice Bowls

Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Carefully add the eggs to the pot of boiling water. Cook 7 minutes for soft-boiled, or until your desired degree of doneness. Reserving the pot, drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs. Season with salt and pepper.

Meanwhile, wash and dry the fresh produce. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then cut lengthwise into 1-inch pieces. Cut off and discard the root ends of the bok choy; roughly chop. Peel the ginger; finely chop to get 2 tablespoons (you may have extra). Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel the carrots and grate on the large side of a box grater; place in a bowl. Add the ponzu sauce; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, combine the soy sauce, sesame oil, sweet chili sauce, and 2 tablespoons of water.

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In the same pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the peanuts and as much of the togarashi as you'd like. Cook, stirring constantly, 1 to 2 minutes, or until coated and fragrant. Transfer to a paper towel-lined plate; immediately season with salt. Rinse and wipe out the pan.

Pat the fish dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Transfer to a plate. Cover with foil to keep warm. Wipe out the pan. 

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the pepper pieces. Cook, stirring occasionally, 5 to 6 minutes, or until slightly softened. Add the chopped bok choy, chopped ginger, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the cooked fish, cooked vegetables, marinated carrots, and seasoned eggs. Garnish with the sliced green tops of the scallions and togarashi peanuts. Enjoy!