Name: Turmeric Fried Rice With Eggs and Kale
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: For the rice: -; 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 -; For the eggs: -; 2 teaspoons butter or olive oil -; 2 large eggs -; Pinch salt -; Pinch freshly ground black pepper -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Turmeric Fried Rice With Eggs and Kale

1. For the rice: -

2. 1/2 bunch Lacinato or dino kale -

3. 2 tablespoons olive oil -

4. 1/2 Onion, finely chopped -

5. 2-inch piece of ginger root, peeled and finely chopped -

6. 1 clove garlic, finely chopped -

7. 1 teaspoon ground cumin -

8. 1 teaspoon ground turmeric -

9. 1/2 teaspoon table salt -

10. 1 cup rinsed and drained chickpeas (about half of a 15-ounce can) -

11. 10 cherry tomatoes, halved -

12. 1 to 2 cups cooked basmati rice -

13. 1 tablespoon lemon juice -

14. For the eggs: -

15. 2 teaspoons butter or olive oil -

16. 2 large eggs -

17. Pinch salt -

18. Pinch freshly ground black pepper -

How to cook deliciously - Turmeric Fried Rice With Eggs and Kale

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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.

6. Stage

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