- 2 to 3 tablespoons butter, divided
- 2 to 3 green onions, chopped
- 2 cups cooked brown rice
- 4 to 5 kale leaves, cut into ribbons
- 2 large eggs
- Apple cider vinegar
- Kimchi or sauerkraut
- Thai chili sauce
Heat a large skillet (cast iron is perfect) over medium heat and add 2 teaspoons butter; add green onions. When they are bright green, add rice. Stir until it is thoroughly heated. Divide rice between 2 large bowls. Sprinkle rice with a little bit of tamari, if desired.
Add 2 more teaspoons butter in the skillet. Add kale and toss until wilted and glistening. Put 2 tablespoons water in the skillet and cover; cook until water is gone and kale is tender. Divide kale into the bowls with the rice. Sprinkle kale with a little bit of vinegar, if desired.
Add remaining butter to the skillet and heat until it sizzles a little. Add eggs and cook until whites are no longer transparent; flip each egg. Cook until desired doneness.
Put 1 egg into each rice bowl. If you like, add kimchi or sauerkraut, and dress all with a drizzle of Thai chili sauce.