Fried Eggs With Garlicky Green Rice
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2cups brown or white basmati or long-grain rice, rinsed and drained
- ½teaspoon kosher salt, plus more for seasoning
- 2tablespoons olive oil
- 4large eggs
- Black pepper
- ½small bunch kale, stems removed and leaves finely chopped (about 1 packed cup)
- ½bunch fresh cilantro, stems discarded and leaves finely chopped (about 1 packed cup)
- ½bunch fresh parsley, stems discarded and leaves finely chopped (about 1 packed cup)
- 4garlic cloves, finely chopped
- 1jalapeño, seeded and finely chopped
- 4small pink radishes or 1 large watermelon radish, thinly sliced
- 4ounces cotija cheese or queso fresco
- 2limes, cut in wedges
- Hot sauce, for serving (optional)
Nutritional analysis per serving (4 servings)
600 calories; 21 grams fat; 8 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 82 grams carbohydrates; 4 grams dietary fiber; 1 gram sugars; 20 grams protein; 594 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cook rice with ½ teaspoon kosher salt according to package instructions. Set aside, covered, to steam.
- Step 2
Meanwhile, heat the oil over medium in your largest skillet or griddle until glistening. Crack in the eggs and cook until golden-brown around the edges, about 2 minutes. Cover loosely using a lid or aluminum foil and cook until the whites are just set and the yolks are still runny but starting to set. (They’ll break and mingle with the rice in a beautiful way.) Season with salt and pepper.
- Step 3
While the eggs cook, fluff the cooked rice with a fork, then stir in the kale, cilantro and parsley. Add the garlic and jalapeño a little at a time and taste, adding more salt, garlic or jalapeño to your liking.
- Step 4
Spoon rice into shallow bowls and top with the fried eggs, radishes, cheese and lime wedges. Serve with your hot sauce of choice.
Private Notes
Comments
Having eaten my fill of little green army men as a child I can say that cilantro tastes nothing like little green army men. It lacks the petro-plastic bouquet of the bazooka troop or the lacerating mouth feel of the 30 caliber machine gunner. That being said I would go ahead and substitute fresh parsley or any other fresh herb that lacks pseudo military connections. I would stay away from French tarragon or your taste buds may surrender before the meal even begins...
Yes, but I fry the riced cauliflower and add all other ingredients (one at a time) while frying the cauliflower! Serve on plates and top with eggs :-)!
Do you think this could be done with riced cauliflower for a low carb meal?
Yummy! My kale out of the $1 bin at our Co-op was tough, so I chopped fine, sauteed, and then added to the rice along with whatever herbs I scrounged from the yard: bolted arugula, basil, chives, mint, and lemon balm. Topped with sunflower seeds and pepitas for crunch. I make rice bowls, several times a week already, but this is a great technique and I will add it to the roster.
I use this recipe ALL the time. I modify with whatever I have on hand to go on top and make the full serving even though only two of us are eating because the leftovers are a lunch time favorite.
Cheap, easy and healthy go to that is perfect for meal prep. Added some hot sauce for extra kick and used farro because it's what I had and it turned out really good.
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