Ingredients

4 Servings

Produce

  • Scallions 2

  • Garlic Cloves 2

  • Lacinato Kale 1 bunch

Canned/Bottled Goods

  • Sesame Seed Oil 1/4 cup

  • Canned Coconut Milk 1 can

Dairy & Eggs

  • Eggs 4

Spices

  • Crushed Red Peppers 1 pinch

  • Kosher Salt 1/2 tsp

Dry Goods

  • Basmati Rice 1 cup

Pantry

  • Water 3/4 cup

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 Canned Coconut Milk
    • 3/4 cup Water
    • 1/2 tsp Kosher Salt
    • 1 cup Basmati Rice
  2. Fry Egg

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

    • 2 Tbsp Sesame Seed Oil
    • 4 Eggs
    • 2 Scallions
    • 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 Tbsp Sesame Seed Oil
    • 2 , minced Garlic Cloves
    • 1 pinch Crushed Red Peppers
    • 1 bunch , stems removed, hand torn Lacinato Kale
    • to taste Kosher Salt
    • 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 g 49%
Total Saturated Fat 23 g 113%
Unsaturated Fat 15 g  
Cholesterol 185 mg 62%
Low Sodium 390 mg 15%
Total Carbohydrate 43 g 16%
Fiber Total Dietary 2 g 6%
Sugars Total < 1 g  
Good Source: Protein 13 g 26%
Good Source: Vitamin C 34 mg 40%
Calcium Ca 105 mg 8%
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By Innit Culinary Team