Name: Kale, green lentils and rice bowl topped with a fried egg
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Ingredients: 9.20 gm peanut oil; 1 onion, finely chopped; 2 garlic cloves, crushed; 2 tsp finely grated ginger; 1 tsp sambal oelek; 1 red capsicum, deseeded, diced; 200g (1 cup) fresh corn kernels; 1 bunch kale (about 250g), trimmed, vein removed, shredded; 400g tin brown lentils, rinsed and drained; 600.00 gm cooked brown rice (see tip); 20.00 ml tamari; 4 eggs

Kale, green lentils and rice bowl topped with a fried egg

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Prep Time:
10 minutes

Cook Time:
10 minutes

Total Time:
20 minutes

Energize with a nutritious kale, lentil, and rice bowl topped with a crispy fried egg.

Ingredients:

9.20 gm peanut oil
2 tsp finely grated ginger
1 tsp sambal oelek
1 red capsicum, deseeded, diced
200g (1 cup) fresh corn kernels
1 bunch kale (about 250g), trimmed, vein removed, shredded
400g tin brown lentils, rinsed and drained
600.00 gm cooked brown rice (see tip)
20.00 ml tamari
4 eggs

Instructions:

In a large wok over high heat, heat the oil until shimmering. Add the onion and stir-fry for 2 minutes. Then, add the garlic, ginger, and sambal oelek, and stir-fry for 30 seconds until fragrant.
Combine the capsicum, corn, and kale in the pan, stir-fry for 2 minutes until almost tender. Add in the lentils, rice, and tamari, toss together until heated through and well mixed.
Heat a large non-stick frying pan over medium-high heat. Pan fry the eggs to your desired doneness. Serve by dividing the rice between serving bowls and topping each with a fried egg.

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