Pak Choi with Sticky Rice, Crispy Egg & SAGE Peanut & Chilli Rayu

This vibrant, feel-good dish combines fragrant sticky rice with seared pak choi, a crispy fried egg, and fresh marinated snow peas for crunch. It's brought together with a generous spoon of SAGE Peanut & Chilli Rayu - a chef-made, all-natural condiment that adds bold heat, nutty richness, and just the right hint of sweetness. Perfect for a quick lunch or flavour-packed dinner.

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• 1 cup rice of choice (e.g. sticky rice, jasmine, or short-grain)
• 2 tbsp rice vinegar
• 1 tsp sugar
• 2 heads of pak choi (bok choy), halved lengthwise
• 1 handful snow peas, finely shredded
• Zest and juice of 1⁄2 lime (plus wedges to serve)
• 1 tbsp fresh ginger, finely grated (divided)
• 1 tbsp soy sauce
• 1 tbsp sesame oil (or neutral oil)
• Pinch of salt
• 1 egg
• Oil for frying
• SAGE Peanut & Chilli Rayu (to taste)

Soak and Cook the Rice:

Rinse the rice until the water runs clear. Soak in water with 2 tbsp rice vinegar and 1 tsp sugar for at least 30 minutes. Cook according to type (e.g. steam sticky rice, or boil/simmer jasmine rice). Keep warm.

Marinate the Snow Peas (Uncooked):

Toss shredded snow peas with lime zest, juice of 1⁄4 lime, 1⁄2 tbsp ginger, and a pinch of salt. Set aside to marinate.

Cook the Pak Choi:

Heat sesame oil in a pan. Add remaining ginger and cook for 1 minute. Place pak choi cut-side

down. Sauté for 3-4 minutes until lightly browned and tender. Squeeze over 1⁄4 lime juice and drizzle

with soy sauce in the final minute of cooking.

Fry the Egg:

Heat oil in a pan over medium-high. Crack in the egg and fry until the edges are crispy and golden, yolk cooked to your liking.

Assemble the Bowl:

Spoon the cooked rice into a bowl. Top with pak choi, marinated snow peas, and crispy egg. Drizzle generously with SAGE Peanut & Chilli Rayu.