Brown Rice Bowl With Avocado Spicy Cucumbers
Ingredients
- 1 bunch fresh cilantro
- 1/2 pound baby bok choy (or any hearty green vegetable)
- 2 large eggs
- 2 California Avocados, divided
- 1 clove garlic
- 1 1/2 tablespoons fish sauce, divided
- 2 limes, zested and juiced, divided
- 1 Fresno chile pepper, divided
- 1 pinch kosher salt, plus more to taste
- 5 Persian cucumbers (or 1 English cucumber)
- 1 teaspoon sugar, divided
- 1 cup short-grain brown rice, cooked in a rice cooker or on the stovetop according to package instructions
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