Chicken and kale sauté on rice

19

PREP TIME

20 min

TOTAL TIME

35 min

Serves

4

Chicken and kale sauté on rice

Photo, Erik Putz.


Ingredients

  • 1 1/2 cups long-grain white rice
  • 1 tbsp canola oil
  • 1 onion , finely chopped
  • 4 garlic cloves , minced
  • 1 tbsp finely grated ginger
  • 900 g ground chicken
  • 1/4 cup brown sugar
  • 6 cups finely chopped kale
  • 2 tsp lime juice
  • 3 tbsp fish sauce
  • 1 tsp hot-red-chili-flakes
  • 4 eggs

Instructions

  • COOK rice according to package directions but omitting salt, 15 to 20 min.
  • HEAT a very large non-stick frying pan over medium. Add oil, then onion, garlic and ginger. Cook until onion is soft, 3 to 4 min. Increase heat to high. Add chicken. Cook, breaking up meat with a wooden spoon, until no longer pink, 5 min. Drain fat. Sprinkle with sugar. Cook, stirring often, until chicken is golden brown, 4 to 5 min.
  • ADD kale, lime juice, fish sauce and chili flakes. Stir until kale wilts, 2 min. Refrigerate 2 cups of mixture for Thai chicken rice noodle rolls.
  • DIVIDE rice among 4 plates. Top with remaining chicken-kale mixture. Return pan to stovetop over medium.
  • CRACK eggs into pan. Cook, covered, until whites are no longer runny, 2 to 3 min. Top each plate with a fried egg.

 

Mastering the basics: kale caesar

Nutrition (per serving)

  • Calories
  • 663,
  • Protein
  • 39 g,
  • Carbohydrates
  • 73 g,
  • Fat
  • 23 g,
  • Fibre
  • 3 g,
  • Sodium
  • 842 mg.
  • Excellent source of
  • vitamin C
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