Fried Eggs with Wild Rice and Sautéed Kale

Fried Egg with Wild Rice and Kale
Maryse Chevriere


  • 4 cups  cooked wild or brown rice
  • 3 tablespoons  extra-virgin olive oil, plus more as needed
  • large shallot, sliced thinly
  •   Salt and fresh black pepper, to taste
  • 1 bunch  dinosaur kale, stems trimmed and cut into 1/2-inch ribbons, with washing water still clinging to leaves
  •  Pinch of  dried red chile flakes, or more to taste
  • 4   room temperature eggs, preferably organic or heirloom

This protein- and energy-packed dish was inspired by the delicious and lovely eggs sent to us by Pete and Gerry's. With a half-dozen blue eggs (from Ameraucana hens) and a half-dozen chocolate-red eggs (from Marans hens), us editors got to make a dish that showcased the brilliant taste and color of the eggs. 

I wanted a dish that would allow me to really enjoy the rich flavor of the deep orange yolk — and what better than breaking a fried egg over a mountain of spicy kale and wild rice? It makes a quick and easy dinner, especially if you already had leftover rice. 

Feel free to substitute other winter greens for kale, and adding sautéed mushrooms or other vegetables can't hurt. 

Click here to see What Are Heirloom Eggs?


Warm up the rice in a sauce pot with a little extra water over medium-low heat, stirring occasionally until hot (or, you can heat it up in the microwave when you start cooking the eggs). 

Place a medium-sized pan over high heat until hot, lower the heat to medium then add 1 ½ tablespoons of olive oil. When shimmering, add the shallots and a pinch of salt, stirring so that they don't burn. When soft and transluscent, about 4-6 minutes, add the kale and chile flakes and stir to combine. Add a little more water if needed, then partially cover with the lid so that the kale steams, stirring occasionally. When softened, about 4-6 mintues, turn the heat to low to keep warm and begin on the eggs. 

Heat a cast-iron or heavy-set pan over high heat. When hot, add some olive oil (a little more than  ½ tablespoon), turn the heat down to medium-high and gently crack in an egg into the pan, getting as close to the pan bottom as you can without burning yourself. Then repeat with a second egg. Meanwhile, place the rice and kale on 4 plates. 

When the edges of the egg whites have started to curl and browned slightly, remove the eggs and place on top of two plates. Cook the second batch of eggs, using the remaining oil. Place on the last 2 plates and serve immediately, sprinkling a pinch of salt and fresh black pepper on top. 


Calories per serving:

891 calories

Dietary restrictions:

High Fiber, Low Sodium Sugar Conscious, Vegetarian, Dairy Free, Gluten Free, Wheat Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 82g 126%
  • Carbs 614g 205%
  • Saturated 16g 81%
  • Fiber 37g 146%
  • Trans 0g
  • Sugars 12g
  • Monounsaturated 44g
  • Polyunsaturated 16g
  • Protein 94g 187%
  • Cholesterol 744mg 248%
  • Sodium 409mg 17%
  • Calcium 726mg 73%
  • Magnesium 1,233mg 308%
  • Potassium 3,679mg 105%
  • Iron 22mg 120%
  • Zinc 20mg 130%
  • Phosphorus 2,656mg 379%
  • Vitamin A 1,434µg 159%
  • Vitamin C 272mg 453%
  • Thiamin (B1) 4mg 234%
  • Riboflavin (B2) 2mg 91%
  • Niacin (B3) 35mg 177%
  • Vitamin B6 5mg 255%
  • Folic Acid (B9) 585µg 146%
  • Vitamin B12 2µg 30%
  • Vitamin D 4µg 1%
  • Vitamin E 11mg 57%
  • Vitamin K 1,584µg 1,980%
MORE FROM EDAMAM Have a question about nutritional data? Let us know.
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