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