Prepare the wild rice as per directions in this post.

Prepare the 5 ingredient peanut sauce dressing.

• Rinse and clean all your veggies and chop them into small pieces.

  Brussels sprouts-remove the stalk and cut into quarters.

  Sweet mini peppers-cut into slices.

  Spring onion stalks-remove the roots and dice

  Baby carrots-cut in half lengthwise.

  Bok choy -dice

  Grate 1/2" piece of ginger

  Grate 1 clove of garlic.
• Heat 1 tbsp oil in a pan.

  Add the ginger and garlic and sauté till slightly brown.
• Add the Brussels sprouts first as they will take longer to cook than the other veggies.

  Sprinkle some salt and sauté them till they are slightly browned on both sides.

  Add 1 more tbsp of oil to the pan.

  Then add all the other veggies and and sauté till they are slightly softened.

  Sprinkle some salt and pepper on the veggies as they are cooking.
• Set 2 eggs in a pan of water to boil.

  I prefer them hardboiled so 12-14 minutes in boiling water does the trick.
• Prepare the 5 ingredient peanut sauce dressing while the eggs are boiling.

Prepare the wild rice Asian grain bowl as follows:

• Spoon 1/2 cup cooked wild rice.

  Add 1/2 cup veggies.

  Peel and cut the hardboiled egg in half and add it to the bowl.

  Drizzle 1 tbsp peanut sauce dressing on everything.

  Add a dollop of chili oil or sriracha for some heat.

  Serve warm.