BREAKFAST FRIED RICE WITH KALE AND EGG

Breakfast Fried Rice with Kale and Egg image

I threw this together one morning when I had about a half hour to spare in between doing laundry and when I needed to leave for work. This is great for breakfast, lunch, or dinner!

Provided by Laura Donahue

Categories Main Dish Recipes Rice Fried Rice Recipes

Time 30m

Yield 1

Number Of Ingredients 16

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

Steps:

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.

Nutrition Facts : Calories 521.1 calories, Carbohydrate 51.7 g, Cholesterol 186 mg, Fat 27.1 g, Fiber 9.4 g, Protein 18.7 g, SaturatedFat 4.5 g, Sodium 567.5 mg, Sugar 4.4 g