Breakfast Fried Rice with Kale and Egg recipe
All Recipes Best Recipe Main Dish Recipes Rice Fried Rice Recipes
Ingredients
- 3 teaspoons olive oil, divided ¼ cup diced onion 1 clove garlic, minced ½ cup diced fresh mushrooms 2 tablespoons chickpea crumbs 1 tablespoon red wine, or to taste ½ cup cooked brown rice 1 teaspoon sesame oil 3 dashes soy sauce, or to taste 1 pinch dried oregano 1 pinch ground thyme 1 cup chopped fresh kale salt and ground black pepper to taste cooking spray 1 egg, beaten 1 teaspoon Sriracha sauce, or to taste
Nutrition Info
- 521.1 caloriescarbohydrate: 51.7 gcholesterol: 186 mgfat: 27.1 gfiber: 9.4 gprotein: 18.7 gsaturatedFat: 4.5 gservingSize: -sodium: 567.5 mgsugar: 4.4 gtransFat: : -unsaturatedFat: : -
Directions Breakfast Fried Rice with Kale and Egg
Directions
-
Heat oil in a skillet over medium-high heat. Add onion and garlic and saute until onion is translucent, about 5 minutes. Add mushrooms and chickpea crumbs and cook until mushrooms are soft, about 5 minutes. Pour in wine and cook for 1 minute. Add rice, sesame oil, and soy sauce and cook, stirring frequently, another 5 minutes. Add oregano and thyme and cook until fragrant, about 30 seconds. Toss in kale and cook until warmed and slightly wilted, about 1 minute. Season with salt and pepper.
Heat remaining 1 teaspoon olive oil in a small skillet over medium-high heat. Pour egg into the skillet, cook and stir until egg is set, about 5 minutes. Serve egg with kale and rice mixture and drizzle with Sriracha sauce.