Kale and Egg rice is a quick lunchbox recipe prepared using Red pesto sauce, Kale leaves and Eggs. The pesto sauce which I have used in this recipe is one of my favourite Jamie Oliver's brand but this can also be replaced with a home made sauce. The eggs are scrambled and mixed up with the finely chopped kale leaves and pesto sauce is further gently mixed up with a cooked rice to give a tasty rice.
While serving the rice in a mason jar, layer it with a fresh kale leaves, then with the kale & egg rice and then with a scrambled eggs. And finally, top it with red pesto sauce.
1 1/2 Cups Cooked Rice
3 Tbsp Red Pesto Sauce ( I have used Jamie Oliver's Brand )
1 Cup Finely chopped Kale
Salt to taste
1 Tbsp Olive oil ( or regular cooking oil )
Heat oil in a pan and add eggs.
Scramble them and add the finely chopped kale leaves.
Saute it for a minute and add red pesto sauce along with the required amount of salt.
Add the cooked rice and gently mix well without breaking the rice.
Once done, remove from the flame and serve hot.
Serving Options :
Serve with any varieties of veg or non veg Manchurian.