Breakfast Fried Rice with Kale and Egg

I threw this together one morning when I had about a half hour to spare in between doing laundry and when I needed to leave for work. This is great for breakfast, lunch, or dinner!

• Preparation Time: 5 mins
• Cooking Time: 25 mins
• Total Time: 30 mins
• Calories: 521 Calories

Ingredients

• 1 egg, beaten
• 1 clove garlic, minced
• salt and ground black pepper to taste
• 1 pinch dried oregano
• 1 teaspoon sesame oil
• ¼ cup diced onion
• ½ cup cooked brown rice
• cooking spray
• 1 pinch ground thyme
• 3 dashes soy sauce, or to taste
• 1 teaspoon Sriracha sauce, or to taste
• ½ cup diced fresh mushrooms
• 1 cup chopped fresh kale
• 3 teaspoons olive oil, divided
• 2 tablespoons chickpea crumbs (Optional)
• 1 tablespoon red wine, or to taste

Recipe Instructions

Step 1

Heat oil in a skillet over medium-high heat. Add onion and garlic and saute until onion is translucent, about 5 minutes. Add mushrooms and chickpea crumbs and cook until mushrooms are soft, about 5 minutes. Pour in wine and cook for 1 minute. Add rice, sesame oil, and soy sauce and cook, stirring frequently, another 5 minutes. Add oregano and thyme and cook until fragrant, about 30 seconds. Toss in kale and cook until warmed and slightly wilted, about 1 minute. Season with salt and pepper.

Step 2

Heat remaining 1 teaspoon olive oil in a small skillet over medium-high heat. Pour egg into the skillet; cook and stir until egg is set, about 5 minutes. Serve egg with kale and rice mixture and drizzle with Sriracha sauce.