Recipe and Photo by Charlie Alonzo
Having leftover rice is key to a quick and easy lunch. This rice bowl has charred corn, crispy kale, and sweet juicy cherry tomatoes that all come together under a crispy egg and a squeeze of lime to brighten it up.
Ingredients for 1 serving
• 1 cup cooked rice
• 1 ear of corn, kernels removed (frozen is fine too, about 1/2 cup)
• 1 clove of garlic minced
• 1/2 small onion (whole shallot works too)
• 1 teaspoon cumin (optional)
• red chili flake (if you like spice)
• a handful of cherry tomatoes, cut in half
• 2 stalks of kale, destemmed
• 1 egg
• 1/2 lime
• olive oil, salt, and pepper
To start, warm some olive oil in a skillet over medium heat. Add the onion, corn, red chili flake, and cumin if using. Once the corn starts to char in some spots, add the garlic. Season with salt and pepper. Cook for another 2-3 minutes and remove from the pan.
Add a touch more olive oil. Once hot, add the kale. Cook for 3-5 minutes until it is crispy and cooked through. I always salt the kale right before I take it out of the pan to prevent over salting.
While the kale is cooking, fry up that egg. To get it crispy, heat olive oil in a small pan until it has little ripples. Add the egg and season with salt and pepper. Be careful adding the egg to the hot oil, it may splatter. Once the edges start to brown, cut the heat to very low. Let it sit in the pan for 3-4 minutes or until all the whites are cooked through.
Now it's time to plate! Put the rice down, then top with corn and onion mixture, kale, tomatoes, and the egg. Squeeze the lime on top, and enjoy!