Kale and broccolini rice with fried egg
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Time to make:
$3.00 per serve
(at time of publication)
Full ingredients list:
1 tablespoon olive oil
4 shallots, thinly sliced, plus extra, to garnish
2 garlic cloves, crushed
2 teaspoons grated fresh ginger
2 medium carrots, peeled, cut into matchsticks
2 bunches broccolini, trimmed, cut into 4cm lengths
1 large red capsicum, seeded, thinly sliced
100g trimmed kale, chopped (see tip)
2 1/2 cups cooked brown rice
1 1/2 tablespoons reduced-salt, gluten-free tamari
Nutritional information (per serve)
Instructions and steps:
Step 1Heat olive oil in a large wok over high heat. Stir-fry sliced shallots, garlic and ginger for 30 seconds, or until fragrant. Add the carrot, broccolini and 2 tablespoons of water; stir-fry for 1 minute. Add the capsicum and stir-fry for 1–2 minutes, or until vegetables are starting to soften. Add the kale; stir-fry for 1–2 minutes, or until just wilted.
Step 2Add brown rice and tamari, and toss gently until combined and heated through.
Step 3Meanwhile, lightly spray a large non-stick frying pan with oil and place over medium-high heat. Fry the eggs for 2–3 minutes until just set, or cooked to your liking.
Step 4Divide rice between 4 serving bowls and top each with a fried egg and extra shallots.
Use any leftover vegies from the bottom of the fridge in this rice dish.
One small bunch or 1/2 large bunch kale will give 100g trimmed.
For a spicy kick, you can serve the rice drizzled with a little hot chilli sauce.
About this recipe
First published: March 2017