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.
- Calories: 501
- Fat: 18g
- Protein: 19g
- Sodium: 167mg
- Carbohydrates: 65g
- Fiber: 8g
- Sugar: 1g
Nutritional Information (per serving)
Ingredients:
- 2-3 tablespoons butter, divided
2-3 scallions, chopped
2 cups cooked brown rice
4-5 kale leaves, cut into ribbons
2 eggs
Condiments:
Tamari
Apple cider vinegar
Kim chee or sauerkraut
Thai chili sauce
Directions:
- Get out a big skillet, cast iron is perfect. Heat it up.
- Put about 2 teaspoons of butter in it and add scallions.
- When they are bright green, add the cooked rice.
- Shovel it around until it is thoroughly heated.
- Divide rice and put into 2 large bowls. Sprinkle rice with a little bit of tamari if desired.
- Put 2 more teaspoons of butter in the skillet.
- Add kale and toss until the kale is starting to wilt and glistening.
- Put two tablespoons of water on the kale and cover until water is gone and kale is tender.
- Divide kale into the bowls with the rice.
- Sprinkle kale with a little bit of vinegar if desired.
- Add remaining butter to skillet and heat until it sizzles a little.
- 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.
- Put one over-easy egg into each bowl. Add a tablespoon or two of kim chee or sauerkraut.
- Dress all with a tiny trail of Thai chili sauce.
- Have a super-charged morning.
Copyright 2010, C. Lair. Original recipe.
