Brown Rice Bowl with Roasted Carrots Kale and Fried Eggs
Ingredients
- 2 cups boiling water
- 1 cup long-grain brown rice , rinsed
- Salt and pepper
- 5 carrots , peeled, halved crosswise, then halved or quartered lengthwise to create uniformly sized pieces
- 1/3 cup extra-virgin olive oil
- 2 teaspoons za'atar
- 8 ounces kale , stemmed and chopped into 1-inch strips
- 2 tablespoons red wine vinegar
- 1 small shallot , minced
- 4 large eggs
Instructions
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