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Breakfast Fried Rice with Kale and Egg

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"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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30 m servings 521
Original recipe yields 1 servings (1 serving)


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  1. 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.
  2. 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

Per Serving: 521 calories; 27.1 51.7 18.7 186 567 Full nutrition

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