Ingredients
½bunchKale,Lacinato or Dino
2tbspolive oil
½onion,finely chopped
1pcginger root,(2-inch) peeled and finely chopped
1clovegarlic,finely chopped
1tspcumin,ground
1tspturmeric,ground
½tsptable salt
1cupchickpeas,about half of a 15 oz can, rinsed and drained
10pcscherry tomatoes,halved
2cupsbasmati rice,cooked
1tbsplemon juice
2tspbutter,or olive oil
2eggs,large
pinchsalt and ground black pepper
Preparation
On a cutting board, stack the kale leaves and cut across them to finely shred them, including the thinner stems. Set aside.
In a large skillet over medium heat, add the oil. Once the oil shimmers, add the chopped onions and cook for 2 to 3 minutes or until they begin to soften. Add the ginger, garlic, cumin, and turmeric. Cook, stirring, for about 1 minute, or until aromatic.
Add ¼ cup of water, kale, and salt to the skillet. Cook, stirring often, for 3 to 4 minutes, or until the kale wilts.
Add the chickpeas, tomatoes, cooked rice, and lemon juice to the skillet. Cook, stirring, until hot. Taste and add more salt, as needed. Remove the pan from the heat, cover, and set it aside.
In a non-stick skillet with a lid, over low heat, melt the butter.
Break the eggs into the skillet and cover the pan with a lid. Cook for 1½ to 2 minutes, or until all but a thin rim of egg white around each yolk is opaque. Remove the pan from the heat, keep covered, and let sit for about 30 seconds to finish cooking.
Divide the fried rice between 2 bowls. Top each with a fried egg if desired, and sprinkle with salt and pepper.
Serve and enjoy.
