Breakfast Foods · Main Entrees

Kale Pesto Rice w/ Fried Egg

After trying a pesto rice dish at a restaurant in LA recently, I was inspired to go home and recreate it! Add a fried egg on top of pesto rice, you won’t regret it.

I added grape tomatoes and mushrooms in the rice so I can have some veggies with it too! Adding a hint squeeze of lemon really gives it a nice kick! The crispy fried egg on top is so good when you break the yolk and allow it to ooze in the rice.

This is such a simple yet tasty way to flavor up plain rice!

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Kale Pesto Rice w/ Fried Egg
Serves 4
Brown rice mixed into pesto topped with a crispy fried egg. Topped with radish sprouts, red pepper flakes and packed with a ton of flavor!
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Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
779 calories
49 g
186 g
61 g
11 g
9 g
346 g
76 g
1 g
0 g
49 g
Nutrition Facts
Serving Size
346g
Servings
4
Amount Per Serving
Calories 779
Calories from Fat 535
% Daily Value *
Total Fat 61g
93%
Saturated Fat 9g
47%
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 42g
Cholesterol 186mg
62%
Sodium 76mg
3%
Total Carbohydrates 49g
16%
Dietary Fiber 4g
18%
Sugars 1g
Protein 11g
Vitamin A
13%
Vitamin C
19%
Calcium
6%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 cups cooked brown rice (1 cup uncooked)
  2. 1 cup pesto
  3. 4 fried eggs
  4. 1/2 cup grape tomatoes
  5. 1/2 cup mushrooms
  6. Fresh lemon (to taste)
  7. Garnish of radish sprouts and red pepper flakes
Instructions
  1. Cook rice in a ricecooker or on your stovetop.
  2. Meanwhile, saute mushrooms with olive oil in a small pan.
  3. When rice is cooked, toss with pesto, grape tomatoes, sauteed mushrooms and about ~1-2 tsp lemon juice (to taste).
  4. Coat a medium pan with olive oil and crack egg and fry until crispy.
  5. Place a fried egg on top of a bowl of 1 cup rice.
  6. Top with radish sprouts and red pepper flakes.
Notes
  1. *I cook my rice beforehand and leave it in the fridge overnight to release some moisture before tossing it with pesto the next day.
  2. **I used premade pesto.
beta
calories
779
fat
61g
protein
11g
carbs
49g
more
Balanced Eating, Real Food. https://winniesbalance.com/

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