- 200g risotto rice
- 2 garlic cloves
- 1 chilli
- 1 shallot
- 200g kale
- 250g beef stir-fry strips
- 50g tamari
- 2 eggs
- A handful of coriander, leaves only
- 450ml boiling water
- Sea salt
- 1½ tbsp olive oil
Tip the rice into a small pan. Pour in 450ml boiling water. Add a pinch of salt. Cover and bring to the boil. When the rice is boiling, turn the heat down and simmer for 15-20 mins till all the water is absorbed and the rice is sticky and tender. Stir now and then. Once it's cooked, take off the heat. Leave in the pan, lid on, to keep warm.
While the rice is cooking, peel and finely chop the garlic. Finely slice the chilli, flicking out the seeds and white bits for less heat. Peel and finely slice the shallot. Slice the kale leaves off the thick cores. Finely slice the leaves.
Warm a deep frying pan or wok over a high heat for 1 min. Add ½ tbsp oil with the beef stir-fry strips. Stir fry for 3-4 mins till browned all over. Lift out of the pan and pop on a plate.
Add another ½ tbsp oil to the wok. Add the garlic, chilli and shallot. Stir fry for 30 secs.
Add the kale. Pour in 1 tbsp of the tamari. Stir fry for 3-4 mins till the greens are tender and glossy. Add the beef and toss together for 2 mins to warm everything through.
Spoon the rice into 2 warmed bowls. Top with the beef and stir-fried greens.
Put the wok back on the heat. Add another ½ tbsp oil. Crack the eggs into the wok. Fry for 2-4 mins to just set the white and yolk – pop a lid on the pan, or cover with a baking tray, to help set the yolks. When cooked to your liking, remove the fried eggs from the wok and lay one in each bowl. Scatter with the coriander and serve with the remaining tamari for drizzling.