• 1 cup brown rice, uncooked

• 2 tbsp sesame oil

• ½ onion, chopped

• 2 cloves garlic, crushed

• 3 cups kale, finely chopped

• 2 tbsp tamari

• 2 eggs (optional)

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• Cook the brown rice according to the packet instructions. Set aside.

• Heat the oil in a large saucepan over medium-high heat.

• Add the onion, and sauté for 4-5 minutes until it softens and becomes translucent.

• Add the garlic and sauté for 2-3 minutes.

• Add the kale and stir until it has wilted.

• Add the cooked rice and sauté for another two minutes.

• At this stage, you may choose to add 1-2 organic eggs. If so, crack two eggs into a separate bowl and whisk slightly. Then add to hot saucepan with rice, stirring the egg through the mixture until completely cooked.

• Add the tamari and stir to combine. Divide into two bowls, top with sesame seeds, spring onion and chilli flakes, if using.

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• You can swap any of the animal-based protein options for:1 cup lentils, chickpeas or beans (or a mix) or 100 g of tempeh or 150 g tofu (1-2 times a week); per serve.