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 Stone, “and I’m a fan. Opt for a poached or fried egg on top, and use the sambal oelek at your discretion.”
Prep time 30 mins, cook 20 mins (plus chilling, marinating)
Serves 4
780 gm (4 cups) cooked short-grain brown rice (about 300gm uncooked)
1 spring onion, thinly sliced
80 ml ( 1/3 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 ( 1/3 cup) soy sauce
1 tbsp lemon juice
1 tsp roasted sesame oil
20 gm (4cm piece) ginger, finely grated
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.