Fried Eggs with Wild Rice and Sautéed Kale

Staff Writer
Fried Eggs with Wild Rice and Sautéed Kale
Fried Egg with Wild Rice and Kale
Maryse Chevriere

Fried Egg with Wild Rice and Kale

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?

Ready in
25 m
4
Servings
881
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4 cups cooked wild or brown rice
  • 3 tablespoons extra-virgin olive oil, plus more as needed
  • 1 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

Directions

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. 

Egg Shopping Tip

The fresher the better. Eggs in supermarkets don't even have half the flavor of fresh eggs. Try to make some time and head to the nearest farmer's market and treat yourself to some farm fresh eggs. They may be pricier but you get every cent back in flavor and a golden orange yolk.

Egg Cooking Tip

With eggs, cooking at a low temperature is almost always preferred. It allows the eggs to keep better texture. Also if you ever mix your uncooked and hard boiled eggs, do not fret. A trick to distinguish the two is a spin on the counter top. Hard boiled eggs will spin with ease while uncooked eggs won't get any momentum.

Nutritional Facts

Total Fat
20g
31%
Sugar
3g
N/A
Saturated Fat
4g
19%
Cholesterol
160mg
53%
Protein
22g
45%
Carbs
153g
51%
Vitamin A
323µg
36%
Vitamin B12
0.4µg
6.4%
Vitamin B6
1mg
63%
Vitamin C
62mg
100%
Vitamin D
0.9µg
0.2%
Vitamin E
3mg
14%
Vitamin K
362µg
100%
Calcium
174mg
17%
Fiber
9g
37%
Folate (food)
136µg
N/A
Folate equivalent (total)
136µg
34%
Iron
5mg
30%
Magnesium
306mg
77%
Monounsaturated
11g
N/A
Niacin (B3)
9mg
44%
Phosphorus
647mg
92%
Polyunsaturated
4g
N/A
Potassium
897mg
26%
Riboflavin (B2)
0.4mg
20.6%
Sodium
731mg
30%
Thiamin (B1)
0.9mg
58%
Zinc
5mg
32%

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