ginger + kale rice with fried egg
RECIPE: Ginger and kale rice with fried egg and pork belly (Leave out pork for vegetarian option)
250g brown rice or black rice
1/3 cup peanut oil
5cm ginger piece cut into batons
3 cloves garlic crushed
1 capsicum sliced
1/4 cup light soy sauce
2 tablespoons of fish sauce
4 stems of kale - leaves taken off and torn into smaller pieces OR 1 bok choy.
1/2 large red chilli
3 wedges of lemon or lime
coriander and sesame seeds for garnish.
1. Preheat oven to 180C. Get the brown rice cooked. I use my thermomix for cooking rice and it takes 30 minutes. Otherwise a rice cooker or saucepan. The rice will take the most time, so cut up ingredients and get them ready in that 30 minute cook time.
2. In a large frypan on medium heat add peanut oil (reserve 1 tablespoon for eggs) throw in the ginger, garlic and capsicum stir and cook for 1 minute. Add the kale, fish sauce and light soy sauce. Stir then put lid on for 2 minutes on medium heat. Add rice to frypan stir to combine. Turn off with lid on.
3. Heat up a small fry pan with 1 tablespoon of peanut oil when hot add eggs to fry. Keep a little runny on top.
4. Now your ready to serve. In bowls add the rice mixture, fried egg on top with chilli sprinkled on top and wedge of lemon on the side.
I make this at least once a fortnight. it is our go to recipe for a quick and easy dinner that is hands down the most delicious and satisfying meal.
Optional: PORK BELLY: after 1. then in a frypan use 1/2 the peanut oil and wait till heat is high. Put in the pork and sesame seeds to sear. Set aside on a lined baking tray. Put into oven and change oven to grill. This will give you crispy pork. just watch grill, will only take 10 minutes. When they are done, turn oven off, but leave tray in oven on bottom shelf until ready to serve.