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Breakfast Fried Rice with Kale and Egg

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Breakfast Fried Rice with Kale and Egg

Directions

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Ingredients :

  • 3 teaspoons olive oil
  • divided
  • ¼ cup diced onion
  • 1 clove garlic
  • minced
  • ½ cup diced fresh mushrooms
  • 2 tablespoons chickpea crumbs (Optional)
  • 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
  • Methods :

  • 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.
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