"Here's a peek at what's on the breakfast menu
in LA's hipster neighbourhoods," says Curtis Stone, "and I'm a fan.
Opt for a poached or fried egg on top, and use the sambal oelek at
780 gm (4 cups)cooked short-grain brown rice (about 300gm uncooked)1spring onion, thinly sliced80 ml (⅓ cup)vegetable oil8poached eggsSambal oelek, to servePork patties500 gmminced pork2garlic cloves, finely chopped2 tspfinely chopped sage1 tspfinely chopped thyme½ tspchilli flakesVegetable oil, for fryingMarinated carrot1carrot, cut into julienne1 tsproasted sesame oil1 tsproasted sesame seeds, plus extra to serveKale1 tbspolive oil2garlic cloves, smashed1bunch kale, stems trimmed, coarsely chopped, rinsed, drained250 ml (1 cup)chicken stockSoy dressing80 ml (⅓ cup)soy sauce1 tbsplemon juice1 tsproasted sesame oil20 gm(4cm piece) ginger, finely grated
For pork patties, combine ingredients, 1 tsp sea salt flakes and ¾ tsp freshly ground black pepper in large bowl, and mix with your hands until well combined. Divide into 8 equal portions, form into patties, then refrigerate until chilled and firm (30-40 minutes).
For marinated carrot, toss ingredients in a bowl to combine, season to taste and leave to marinate for 30 minutes. Marinated carrot can be made up to a day ahead and refrigerated.
Preheat oven to 100C and line an oven tray with baking paper. Toss rice in a large bowl with spring onion to combine and season to taste. Heat 2 tbsp oil in a large non-stick frying pan over medium-high heat, add half the rice in an even layer and cook without turning or moving rice until underside is crisp and the top is warmed through (4-5 minutes). Sprinkle with salt, transfer to paper towels to drain, then transfer to tray and place in oven to keep warm. Repeat with remaining rice and oil.
For kale, heat oil in a large frying pan over medium-high heat, add garlic and fry until light golden brown (1-2 minutes). Add kale and sauté until wilted (1-2 minutes), then add stock and simmer until kale is tender (4-5 minutes). Season to taste and keep warm. Kale can be made a day ahead and refrigerated until required, then warmed before use.
Heat a splash of oil in another large frying pan over medium-high heat, add pork patties and fry, turning occasionally, until browned all over and just cooked through (5-6 minutes).
For soy dressing, whisk ingredients in a bowl to combine.
Divide crisp rice among serving bowls. Top each with kale, marinated carrot, 2 pork patties and 2 poached eggs. Drizzle with soy dressing, season to taste, sprinkle with toasted sesame seeds and serve with sambal oelek.