Ingredients
4 tablespoons vegetable oil, divided
3 cups shredded kale (from 1 small bunch)
4 ounces zucchini (or broccoli or green beans), chopped (1 cup)
Kosher salt
4 teaspoons minced fresh ginger (from a 1-inch piece)
4 teaspoons minced garlic (from 2 cloves)
2 cups cooked white rice
2 teaspoons toasted sesame oil
1 cup frozen carrots and peas, such as Green Giant
4 large eggs
Preparation
Heat a large, heavy nonstick skillet over high. Swirl in 1 tablespoon vegetable oil; add kale and zucchini. Season with salt and cook, stirring, until zucchini is bright green and kale is wilted, about 3 minutes. Add ginger and garlic; cook, stirring, 30 seconds. Add rice and 2 tablespoons vegetable oil; cook, stirring to break up rice, 1 minute. Stir in sesame oil and carrots and peas; season and cook 1 minute.
Make 4 wells in mixture; divide remaining 1 tablespoon vegetable oil among them. Crack an egg into each well; season. Reduce heat to medium and cook until whites begin to set, about 3 minutes. Cover, turn off heat, and let stand until whites are set but yolks are still soft, 3 to 4 minutes more. Serve immediately.
