Kale, green lentils and rice bowl topped with a fried egg

Cooking Eggs Kale, green lentils and rice bowl topped with a fried egg

Cook well, feel healthier with this quick and easy vegetarian recipe for kale, green lentils and rice bowl topped with a fried egg.

Lables: High carb High fibre Low fat Low kilojoule Low sugar Vegetarian Fish free Gluten free Lactose free Milk free Sesame free Shellfish free Wheat free
  1. Heat the oil in a large wok over a high heat. Add the onion, stir fry for 2 minutes, then add the garlic, ginger and sambal oelek, stir fry for 30 seconds or until fragrant.
  2. Add the capsicum, corn and kale, stir fry for 2 minutes or until almost tender. Add the lentils, rice and tamari. Toss together until well combined and heated through.
  3. Meanwhile, heat a large non-stick frying pan over a medium-high heat. Pan fry eggs until cooked to your liking. To serve, divide rice between serving bowls. Top each with a fried egg.

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2 tsp peanut oil
1 onion, finely chopped
2 garlic cloves, crushed
2 tsp finely grated ginger
1 tsp sambal oelek
1 red capsicum, deseeded, diced
200g fresh corn kernels
1 bunch kale , trimmed, vein removed, shredded
400g tin brown lentils, rinsed and drained
3 cups cooked brown rice
1 tbsp tamari
4 eggs

Adv

Autors
Preparation time
10
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Eggs
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