Crisp rice bowls with pork, egg, kale and marinated carrot

"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 your discretion."

You'll need

780 gm (4 cups) cooked short-grain brown rice (about 300gm uncooked) 1 spring onion, thinly sliced 80 ml (⅓ cup) vegetable oil 8 poached eggs Sambal oelek, to serve   Pork patties 500 gm minced pork 2 garlic cloves, finely chopped 2 tsp finely chopped sage 1 tsp finely chopped thyme ½ tsp chilli flakes Vegetable oil, for frying   Marinated carrot 1 carrot, cut into julienne 1 tsp roasted sesame oil 1 tsp roasted sesame seeds, plus extra to serve   Kale 1 tbsp olive oil 2 garlic cloves, smashed 1 bunch kale, stems trimmed, coarsely chopped, rinsed, drained 250 ml (1 cup) chicken stock   Soy dressing 80 ml (⅓ cup) soy sauce 1 tbsp lemon juice 1 tsp roasted sesame oil 20 gm (4cm piece) ginger, finely grated


  • 01
  • 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).
  • 02
  • 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.
  • 03
  • 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.
  • 04
  • 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.
  • 05
  • 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).
  • 06
  • For soy dressing, whisk ingredients in a bowl to combine.
  • 07
  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

June 2017

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