Sesame Fried Egg with Garlic Kale and Coconut Rice - Innit

Ingredients

4 Servings

Produce

  • Spring Onions 2

  • Cavolo Nero 1 bunch

  • Garlic Clove 2 cloves

Canned/Bottled Goods

  • Tinned Coconut Milk 1 can

Dairy & Eggs

  • Eggs 4

Spices

  • Salt 1 teaspoon

  • Red Pepper Flakes 1 pinch

Dry Goods

  • Basmati Rice 180 grams

Pantry

  • Water 180 milliliters

  • Sesame Oil 59 milliliters

Preparation

  1. Cook Coconut Rice

    Combine coconut milk, water & salt in a small pot. Bring to a boil. Add rice & reduce heat. Simmer covered for 20 minutes or until liquid has absorbed. Let stand for 10 minutes. Fluff rice with a fork. Salt to taste.

    • 1 can Tinned Coconut Milk
    • 180 milliliters Water
    • 1 teaspoon Salt
    • 180 grams, uncooked Basmati Rice
  2. Fry Egg

    Set a small pan to high heat for 1 minute. Add oil and eggs. Fry until cooked to your liking. Remove from heat. Add spring onion to pan & fry just until wilted, about 30 seconds. Place spring onion on top of eggs & drizzle with soy sauce.

    • 2 tablespoons Sesame Oil
    • 4 Eggs
    • 2 Spring Onions
    • teaspoon, to taste Soy Sauce
  3. Cook Kale

    Prepare ingredients. Set pan to medium heat for 1 minute. Add oil, garlic & chili flakes. Cook, stirring, until fragrant, 1 minute. Add kale & toss to coat. Saute until wilted, 3-4 minutes.

    • 2 tablespoons Sesame Oil
    • 6 cloves, minced Garlic Clove
    • 1 pinch Red Pepper Flakes
    • 1 bunch, stems removed, hand torn Cavolo Nero
    • gram, to taste Salt
    • gram, to taste Black Pepper
  4. Serve and Enjoy

    Pair with good music.

Nutrition

  Amount per
serving
Daily value percentage
Calories 570 kcal  
Total Fat 38.0 g 49%
Total Saturated Fat 23.0 g 113%
Unsaturated Fat 15 g  
Cholesterol 185 mg 62%
Sodium 680 mg 30%
Total Carbohydrate 42 g 15%
Fiber Total Dietary 2 g 6%
Sugars Total < 1 g  
Good Source: Protein 13 g 26%
Good Source: Vitamin C 34 mg 35%
Calcium Ca 103 mg 8%
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By Innit Culinary Team