Name: Brown rice and kale stir-fry
Cook time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 1 medium_piece brown onion; 100 gram (3 ounces) kale; 1 cup cooked brown rice; 1 teaspoon grated fresh ginger; 2 teaspoon salt-reduced soy sauce; 2 eggs; 1/2 slice long red chilli; 2 teaspoon toasted sesame seeds.

Ingredients

1 medium_piece brown onion

100 gram (3 ounces) kale

1 cup cooked brown rice

1 teaspoon grated fresh ginger

2 teaspoon salt-reduced soy sauce

2 eggs

1/2 slice long red chilli

2 teaspoon toasted sesame seeds.

Method

1.Coarsely chop onion. Coarsely chop the stalk and leaves of kale. Lightly spray a large non-stick frying pan with oil; cook onion and kale stalks, over medium heat, for 3 minutes. Stir in leaves, cooked brown rice, grated fresh ginger and salt-reduced soy sauce; cook until hot. Transfer to a large bowl; cover to keep warm. Wipe pan clean. Lightly spray with cooking oil; cook eggs, over low heat, until cooked. Serve rice topped with eggs. Sprinkle red chilli and toasted sesame seeds.

You could use basmati or doongara as an alternative to brown rice. You will need ½ cup (100g) uncooked brown rice for this recipe.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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