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 Canned Coconut Milk
   • 3/4 cup Water
   • 1/2 tsp Kosher Salt
   • 1 cup Basmati Rice
2. Fry Egg

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

   • 2 Tbsp Sesame Seed Oil
   • 4 Eggs
   • 2 Scallions
   • to taste Soy Sauce
3. Cook Kale

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

   • 2 Tbsp Sesame Seed Oil
   • 2 , minced Garlic Cloves
   • 1 pinch Crushed Red Peppers
   • 1 bunch , stems removed, hand torn Lacinato Kale
   • to taste Kosher Salt
   • to taste Black Pepper
4. Serve and Enjoy

   Pair with good music.

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	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%
Low Sodium	390 mg	15%
Total Carbohydrate	43 g	16%
Fiber Total Dietary	2 g	6%
Sugars Total	< 1 g
Good Source: Protein	13 g	26%
Good Source: Vitamin C	34 mg	40%
Calcium Ca	105 mg	8%

Load More

	Amount per serving	Daily value percentage
Good Source: Iron	6.5 mg	35%
Vitamin D	1 µg	6%
Potassium K	490 mg	10%
Vitamin E	1.2 mg	8%
B-Vitamins
Thiamin	0.3 mg	30%
Riboflavin	0.3 mg	20%
Niacin	3 mg	20%
Pantothenic Acid	1.4 mg	30%
Vitamin B-6	0.3 mg	15%
Folate (B9)	80 µg	20%
Vitamin B-12	0.4 µg	20%

By Innit Culinary Team