- In a small bowl, whisk together 2 teaspoons vinegar, miso, and water; set aside.
- Combine remaining 6 teaspoons vinegar, 2 teaspoons oil, shoyu, and sugar in a large bowl.
- Add kale, radishes, and green onions to bowl; toss to coat.
- Heat a large nonstick skillet over medium-high heat.
- Add butter and remaining 2 teaspoons oil to pan; swirl to coat.
- Add garlic; sauté 30 seconds.
- Add rice; sauté 5 minutes or until lightly browned.
- Stir in kale mixture; remove pan from heat.
- Remove kale mixture from pan; keep warm.
- Wipe pan with paper towels.
- Return pan to medium-high heat.
- Remove kale mixture from pan; keep warm.
- Wipe pan with paper towels.
- Return pan to medium-high heat.
- Gently break eggs into pan.
- Pour water around eggs; cover and cook 3 minutes or until desired degree of doneness.
- Place about 1 1/4 cups kale mixture in each of 4 shallow bowls.
- Top each serving with 1 egg and about 1 tablespoon miso mixture.
- Sprinkle evenly with sesame seeds.
Makes 4 servings.
Approximate Nutrient Analysis per serving:
280 calories, 13 g fat, 3.5 g saturated fat, 190 mg cholesterol, 500 mg sodium, 31 g carbohydrate, 4 g fiber, 5 g sugar, 11 g protein
