Be Bop Breakfast Recipe

Be Bop Breakfast Recipe

Brown Rice, Kale and Egg Dish

  • Makes: 2 Servings
  • Ready In: 22 mins
  • Prep Time: 12-15 mins
  • Cook Time: 10-15 mins

We are so nutrition nerdy at Bastyr University that the students make “I Love Kale” t-shirts and sell out. I have combined this super vegetable with brown rice, egg and condiments to make this take-off on the traditional Korean Be Bim Bop.

    Nutritional Information (per serving)

  • Calories: 501
  • Fat: 18g
  • Protein: 19g
  • Sodium: 167mg
  • Carbohydrates: 65g
  • Fiber: 8g
  • Sugar: 1g


  1. 2-3 tablespoons butter, divided
    2-3 scallions, chopped
    2 cups cooked brown rice
    4-5 kale leaves, cut into ribbons
    2 eggs

    Apple cider vinegar
    Kim chee or sauerkraut
    Thai chili sauce


    1. Get out a big skillet, cast iron is perfect. Heat it up.
    2. Put about 2 teaspoons of butter in it and add scallions.
    3. When they are bright green, add the cooked rice.
    4. Shovel it around until it is thoroughly heated.
    5. Divide rice and put into 2 large bowls. Sprinkle rice with a little bit of tamari if desired.
    6. Put 2 more teaspoons of butter in the skillet.
    7. Add kale and toss until the kale is starting to wilt and glistening.
    8. Put two tablespoons of water on the kale and cover until water is gone and kale is tender.
    9. Divide kale into the bowls with the rice.
    10. Sprinkle kale with a little bit of vinegar if desired.
    11. Add remaining butter to skillet and heat until it sizzles a little.
    12. Break eggs into skillet. When whites are no longer transparent, flip each egg. Up to you how long to let the egg cook. I like my yolk think but moving, which means about one minute or less on the flipped side.
    13. Put one over-easy egg into each bowl. Add a tablespoon or two of kim chee or sauerkraut.
    14. Dress all with a tiny trail of Thai chili sauce.
    15. Have a super-charged morning.

    Copyright 2010, C. Lair. Original recipe.

Cynthia Lair

Cynthia is an Assistant Professor and Culinary Curriculum Director at Bastyr University. She is also the host of the online cooking show Cookus Interruptus featuring over 170 recipes and the author of Feeding the Whole Family and the new Feeding the Young Athlete. Watch her TEDx talk How to Cut an Onion!

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