Recipe- Fried Rice With Eggs And Kale In 30 Minutes

This quick and easy dinner is Chinese fried rice with an Indian spin. Make it with ginger, cumin, and turmeric, toss in some kale and tomatoes, then top it with a fried egg and you have dinner served in 30 minutes.

This recipe takes a detour from traditional fried rice, the well-known Chinese invention of leftover rice and vegetables cooked in a wok with some scrambled eggs in the mix.

Here you start with onion, ginger, garlic, and leftover rice, and so far, you’re in the ballpark of the original. But that’s where the similarity ends. Cumin, turmeric, chickpeas, tomatoes, and shredded kale add a different twist. The egg (optional) goes on top of, not in, the rice.

This dish gets bonus points for being quick and easy. If you want a dish that’s more veg than rice, use one cup of rice, but if you’re extra hungry, add more rice to taste. And yes, it can be doubled.

Ingredients

1/2 bunch Lacinato or dino kale
2 tablespoons olive oil
1/2 onion, finely chopped
2-inch piece of ginger root, peeled and finely chopped
1 clove garlic, finely chopped
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon table salt
1 cup rinsed and drained chickpeas (about half of a 15-ounce can)
10 cherry tomatoes, halved
1 to 2 cups cooked basmati rice
1 tablespoon lemon juice
2 teaspoons butter or olive oil
2 large eggs
Pinch of salt
Pinch of ground black pepper

Method

* Finely slice the kale: On a cutting board, stack the kale leaves and cut across them to finely shred them, including the thinner stems. Set aside.

* Sauté the onions and spices: In a large skillet over medium heat, add the oil. Once the oil shimmers, add the chopped onions and cook for 2 to 3 minutes or until they begin to soften. Add the ginger, garlic, cumin, and turmeric. Cook, stirring, for about 1 minute, or until aromatic.

* Cook the kale: Add 1/4 cup water, kale, and the salt to the skillet. Cook, stirring often, for 3 to 4 minutes, or until the kale wilts.

* Stir in the rice: Add the chickpeas, tomatoes, cooked rice, and lemon juice to the skillet. Cook, stirring, until hot. Taste and add more salt, if you’d like. Remove the pan from the heat, cover, and set aside while you fry the eggs.

* Cook the eggs: In a non-stick skillet with a lid, over low heat, melt the butter or heat the oil. Break the eggs into the skillet and cover the pan with a lid. Cook for 1 1/2 to 2 minutes, or until all but a thin rim of egg white around each yolk is opaque. Remove the pan from the heat, keep covered, and let sit for about 30 seconds to finish cooking.

* Serve: Divide the fried rice between 2 bowls. Top each with a fried egg if desired, and sprinkle with salt and pepper.