Ingredients

4 Servings

Produce

  • Spring Onions 2

  • Garlic Cloves 2

  • Cavolo Nero 1 bunch

Canned/Bottled Goods

  • Sesame Seed Oil 4 Tbsp

  • Tinned Coconut Milk 1 can

Dairy & Eggs

  • Whole Eggs 4

Spices

  • Red Pepper Flakes 1 pinch

  • Salt 1/2 tsp

Dry Goods

  • Basmati Rice 180 g

Pantry

  • Water 180 ml

Preparation

  1. Cook Coconut Rice

    Combine coconut milk, water & salt in a small pot. Bring to a boil. Add rice & reduce heat. Simmer covered for 20 minutes or until liquid has absorbed. Let stand for 10 minutes. Fluff rice with a fork. Salt to taste.

    • 1 can Tinned Coconut Milk
    • 180 ml Water
    • 1/2 tsp Salt
    • 180 g , uncooked Basmati Rice

  2. Fry Egg

    Set a small pan to high heat for 1 minute. Add oil and eggs. Fry until cooked to your liking. Remove from heat. Add spring onion to pan & fry just until wilted, about 30 seconds. Place spring onion on top of eggs & drizzle with soy sauce.

    • 2 Tbsp Sesame Seed Oil
    • 4 Whole Eggs
    • 2 Spring Onions
    • to taste Soy Sauce

  3. Cook Kale

    Prepare ingredients. Set pan to medium heat for 1 minute. Add oil, garlic & chilli flakes. Cook, stirring, until fragrant, 1 minute. Add kale & toss to coat. Saute until wilted, 3-4 minutes.

    • 2 Tbsp Sesame Seed Oil
    • 6 , minced Garlic Cloves
    • 1 pinch Red Pepper Flakes
    • 1 bunch , stems removed, hand torn Cavolo Nero
    • to taste Salt
    • to taste Black Pepper

  4. Serve and Enjoy

    Pair with good music.

Suggested Meals

Chicken

Breast

Paleo Courgette

Carrot Pancakes

Garlic

Chicken

Classic Veggie

Burger

Thai Green

Curry Tofu

Nutrition

  Amount per
serving		 Daily value percentage
Calories 570 kcal  
Total Fat 38 g 49%
Total Saturated Fat 23 g 113%
Unsaturated Fat 15 g  
Cholesterol 185 mg 62%
Sodium 390 mg 15%
Total Carbohydrate 42 g 15%
Fiber Total Dietary 2 g 6%
Sugars Total < 1 g  
Protein 13 g 26%
Vitamin C 34 mg 35%
Calcium Ca 103 mg 8%
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By Innit Culinary Team