Egg, Mushroom & Kale Rice Bowl

Updated at: Thu, 17 Aug 2023 04:42:08 GMT

Step 1

Preheat the oven to 180oC.

Step 2

In a bowl toss the mushrooms with a pinch salt and 1/2 tbsp oil. Spread onto a baking tray and bake for 30 minutes until shrunken & crisp.

Step 3

Using the same bowl, toss together the kale pieces with the remaining oil. Spread out onto the tray with the mushrooms (after they’ve been roasting for 30 minutes). Return to the oven for 3-5 minutes - until the leaves are crispy - watch them closely as they can burn easily. Remove from the oven and set aside.

Step 4

Meanwhile cook the rice: place into a medium pot, cover with cold water and place over a medium-low heat. Bring to the boil then turn down to simmer and cook for 20 minutes then drain and return to the pot. Cover with a lid and set aside for at least 5 minutes to soak up excess moisture.

Step 5

Bring a small pot of water to the boil then turn the heat down to low. Lower in the eggs and let cook for 5 minutes. Remove the eggs from the water and place into a bowl of cold water for a few minutes. Tap the eggs on a surface to crack the shell then carefully peel off, and discard, the shell. Set aside until serving.

Step 6

Stir together the dressing ingredients in a small bowl.

Step 7

Divide the rice between two bowls, top with the roasted mushrooms and kale, greens, a halved egg and a few spoonfuls of dressing.

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