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!

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Recipe Summary

prep:
5 mins
cook:
25 mins
total:
30 mins
Servings:
1
Yield:
1 serving
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Ingredients

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

521 calories; protein 18.7g 37% DV; carbohydrates 51.7g 17% DV; fat 27.1g 42% DV; cholesterol 186mg 62% DV; sodium 567.5mg 23% DV. Full Nutrition
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