1.Cook rice in a medium saucepan of boiling salted water, uncovered, for 25 minutes or until just tender; drain.
2.Meanwhile, add refrigerated eggs to a saucepan of boiling water; boil, uncovered, for 5 minutes for soft-boiled. Drain; rinse eggs under cold water until cool enough to handle. Peel eggs.
3.Heat oil in a large non-stick frying pan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic and mushrooms; cook, stirring occasionally, for a further 5 minutes or until mushrooms are browned. Add kale; cook, stirring, for 3 minutes or until kale is wilted. Stir in rice; season to taste.
4.Combine seeds and dukkah in a small bowl; roll eggs in the mixture to coat. Divide rice mixture between serving bowls. Top with eggs and remaining dukkah mixture.
There’s no need to bring the eggs to room temperature. Add them to the boiling water straight from the fridge.
You could use a mixture of mushrooms such as swiss brown, portobello, button or shiitake mushrooms.