Healthy Rice Bowl with Kale, Red Pepper and Egg

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Healthy Rice Bowl with Kale, Red Pepper, and Egg

Do you have recipes that are special to you not only for their taste, but for the people your shared them with?

This rice bowl was born upon returning from our holiday road trip back from Minnesota — fresh out of the car from a 10 hour drive, we were craving something restorative and vegetable-filled. Alex ran to the store (literally – we luckily live 1 block from the grocery) and came up with this inspiration featuring our new rice cooker. We ate it together, basking in the glow of a dinner solo after days of parties with family and friends.

We enjoyed it so much that we couldn’t stop making it: first, for a delightful visit from Leah and Andrea, two college friends in town from New York and Argentina, respectively – and then again for a lunch with new friends Shanna and Tim, who we met through their blog Food Loves Writing, a lovely space that celebrates both food and the written word.

It’s so wonderful to encounter old friends where hanging out doesn’t just consist of the “remember when” game — where instead of reminiscing on the past, you can connect on things that are relevant in your current lives.

And, it’s just as wonderful to encounter people you’ve never met in your life who have such similar passions that you wonder how you’ve never connected before. As much as the Internet is criticized, we’ve found it an incredible tool for connecting people all over the country and world — like Shanna and Tim, and all of you!

So we present — our rice bowl. Filled with tasty, nutrient-filled veggies, brown rice, a squeeze of lime, and topped a fried egg. Enjoy with people you love.


Healthy Rice Bowl with Kale, Red Pepper and Egg

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  • Author: a Couple Cooks
  • Yield: 4


  • 2 1/2 cups long grain brown rice (uncooked)
  • 2 red peppers
  • 2 portabello mushrooms
  • 2 bunches kale
  • 4 cloves garlic
  • 2 tablespoons minced fresh ginger
  • 2 tablespoons olive oil
  • ⅛ teaspoon red pepper flakes
  • 1 tablespoon soy sauce
  • 4 eggs
  • 1 lime
  • Kosher salt
  • Fresh ground pepper


  1. Cook the rice according to package instructions.
  2. Prep the ingredients: Slice the red peppers and portabello mushrooms. Remove the stems of the kale and chop it into bite-sized pieces. Mince 4 cloves garlic and 2 tablespoons of fresh ginger.
  3. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the garlic and ginger and cook for about 30 seconds until the garlic just starts to turn brown. Add the red peppers and mushrooms and sauté for about 4 minutes. Season with a pinch of kosher salt and pepper. Add the kale and sauté until tender, another 4 minutes. Season with another pinch of kosher salt, ⅛ teaspoon red pepper flakes, and 1 tablespoon soy sauce.
  4. While the vegetables are cooking, in another skillet prepare 4 eggs over-easy.
  5. To serve, place rice in a bowl, then top with vegetables and egg. Serve with a squeeze of lime juice.

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  • Reply
    Ethel @eatingininstead
    January 2, 2013 at 11:24 pm

    This looks delicious! Can’t wait to try it!

  • Reply
    January 3, 2013 at 5:56 am

    This sounds just lovely, full of brightness and freshness and everything that’s good about food.

    • Reply
      January 3, 2013 at 10:00 pm

      Thanks, Kathryn! Yes, it was a nice contrast to some of the holiday foods from our past week!

  • Reply
    Katrina @ Warm Vanilla Sugar
    January 3, 2013 at 8:54 am

    I love rice bowls, and this one looks fabulous!

  • Reply
    January 3, 2013 at 10:50 am

    This sounds so fresh + healthy but also comforting. The egg on top is my favorite part!

    • Reply
      January 3, 2013 at 9:55 pm

      Yes, adding an egg on top is one of our favorite things to do to “make it a meal” — an idea from one of our biggest cooking inspirations, Julia Child :)

  • Reply
    January 3, 2013 at 10:56 am

    We so enjoyed meeting you guys, too, and being treated to such warm hospitality! And to everyone reading this, let me vouch for the deliciousness of this dish. I didn’t tell Alex and Sonja how weary we were of big holiday meals, so the fact that they served us this vegetable-rich dish was such an enormous blessing I can’t tell you. Totally want to make it again ourselves!

    And PS – a rice cooker! We almost asked if you had one! The rice was cooked perfectly!

    • Reply
      January 3, 2013 at 9:52 pm

      Oh, so glad you enjoyed it! It was such a pleasure to lunch together :) And yes, we just got the rice cooker and LOVE it! Not that we needed another appliance — but this one works wonderfully. It’s great to be able to throw the rice in and then not have to worry about it — and it seemed to cook the brown rice a bit faster than normal (around 40 minutes versus 1 hour). Totally worth it to us!

  • Reply
    January 3, 2013 at 11:04 am

    I eat a rice dish like this often- it is so easy and filling! Also love that you were able to meet Shanna and Tim- how fun!

    • Reply
      January 3, 2013 at 9:53 pm

      Yes, it was such fun. Thanks, Erin! Looking forward to another visit with you too!

  • Reply
    Alice @ Hip Foodie Mom
    January 4, 2013 at 1:28 am

    Yum, Love this!!! Just pinned this so I can try it! Thank you!

  • Reply
    January 5, 2013 at 9:05 pm

    Thank you for sharing this wonderful recipe!

    May I ask what brand of rice cooker do you use and do you like it the best?

    • Reply
      January 5, 2013 at 9:31 pm

      Hi Sandra! The brand of our rice cooker is Aroma. We’ve never had a rice cooker before, so we don’t have anything to compare it to. But we love it!

  • Reply
    Melanie @ Just Some Salt and Pepper
    January 6, 2013 at 10:01 pm

    This looks like a delicious and healthy combo!

  • Reply
    January 10, 2013 at 7:31 pm

    I just made this for dinner and it’s delicious!! I had leftover quinoa so I used that instead of the rice.

  • Reply
    June 17, 2014 at 7:45 pm

    Wow. This is literally what I have for breakfast almost every morning (sans garlic, ginger, mushrooms)! It’s kind of strange seeing something so familiar in a recipe form. I love how easy it is to throw olive oil, kale, peppers, and an egg or two into a pan and it’s done in a few minutes. Very fortifying in the morning with soy sauce and lots of sriracha. :) Enjoying your blog so far! I found it in my search for flexitarian blogs and will continue to read.

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