Save to your scrapbook
Stir fried kale topped with crispy fried eggs
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
150g Thai hom mali rice
4 tbsp sunflower oil
1 onion, halved and sliced
1 star anise
180g pack Waitrose Duchy Organic Kale, rinsed and shaken dry
Chilli flakes, to taste, plus extra to serve
2 tsp Japanese rice vinegar
2 tsp light soy sauce
1 tsp dark soy sauce
1 tsp toasted sesame oil
2 British Blacktail Free Range Large Eggs
2 tbsp unsalted roasted peanuts, roughly chopped
1. Cook the rice in boiling, salted water for 10 minutes then drain.
2. Meanwhile, heat 2 tbsp oil in a large, lidded frying pan. Add the onion and star anise, then fry uncovered over a medium heat for
4-5 minutes, stirring often until the onion is tender and golden.
3. Add the kale and a generous pinch of chilli flakes, then fry over a high heat with the lid on for 1 minute. Remove the lid and continue to fry for 2 minutes until the kale is just tender. Take the pan off the heat and add the vinegar, soy and sesame oil, then tip the kale into
a bowl and keep warm.
4. Return the pan to the heat and add the remaining sunflower oil. When hot, crack the eggs into one side and add the peanuts to the other. Fry for 1-2 minutes until the egg whites are set, the yolks runny, the egg underside is crisp and the peanuts are bronzed. Divide the rice between two bowls, top with the onions, kale, eggs and peanuts, and sprinkle with extra chilli flakes, if liked.
Typical values per serving:
This recipe was first published in September 2021.
Average user rating