Crispy Rice Bowl with All the Green Things
Cayenne is a red or green hot chili pepper used to flavor chile food dishes and is also used for medicinal purposes. Named for the city of Cayenne in French Guiana, it is a cultivar of Capsicum annuum related to bell peppers, jalapeños, and others.
Serves 1
Ingredients
1/2 Tbs oil or ghee
1 cup cooked brown rice
1/2 cup coriander
1.5 tsp finely diced green chile
1/4 cup finely sliced spring onion
2 tsp lime juice
1 cup shredded kale
1/2 tsp olive oil
1/2 cup cucumber, chopped into 2 cm chunks
1 egg
1/4 avocado finely sliced
2 Tsp roasted unsalted peanuts
1 lime wedge
salt and black pepper to taste
Directions
Set aside 1 tablespoon of the coriander leaves and finely chop what remains. Set aside 1 tsp of the spring onion and 1/2 tsp of this chile, place what remains of both with the finely chopped coriander.
Place a large heavy based frypan on medium high heat and add the oil. Once hot add the brown rice, spread it out in a thin layer over the base of the fry pan. Leave and don’t touch it for 2-3 minutes. At this point move it round the pan then spread it back out into a thin layer. Allow to cook for another 2-3 minutes. Repeat this process two more times. After the 4th time you have let sit and crisp up some grains should be ‘dancing’ in the pan and making popping sounds.
Now add, the finely chopped coriander, spring onions and chile. Mix through and let cook for 1 minute. Add 1 tsp of the lime juice and a generous pinch of salt and move around the pan for 30 second-1 minute. Remove from the pan but leave the pan on the heat.
Add the kale to the pan and move it around for 30 seconds. Remove from the pan (don’t turn the heat off just yet) and mix well with the olive oil and remaining lime juice. You can massage it in if you’re into that kind of thing. Season. Set aside.
Crack the egg into your pan and lower the heat slightly. You shouldn’t need any more oil as there should be some residual stuff in the pan. Fry the egg until it is as cooked as you like it, 3-5 minutes.
Now to serve: Mix the cucumber through the rice and place in the bottom of a bowl. Top with marinated kale, the egg, avocado, reserved chilli, coriander and spring onion and the peanuts. Season with a crack of black pepper. Serve with the wedge of lime on the side and squeeze over just before eating.