Chef's Recipes

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."

By Curtis Stone
  • Serves 4
  • 30 mins preparation
  • 20 mins cooking plus chilling, marinating
Crisp rice bowls with pork, egg, kale and marinated carrot recipe
Crisp rice bowls with pork, egg, kale and marinated carrot recipe

"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."

Ingredients

  • 780 gm cooked short-grain brown rice (about 300gm uncooked) (4 cups)
  • 1 spring onion, thinly sliced
  • 80 ml vegetable oil (⅓ cup)
  • 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 chicken stock (1 cup)
Soy dressing
  • 80 ml soy sauce (⅓ cup)
  • 1 tbsp lemon juice
  • 1 tsp roasted sesame oil
  • 20 gm (4cm piece) ginger, finely grated

Method

Main
  • 1
    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).
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    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).
  • 6
    For soy dressing, whisk ingredients in a bowl to combine.
  • 7
    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.