Breakfast Fried Rice with Kale and Egg Recipe

Heat oil in a skillet over medium-high heat. Add onion and garlic and saute until onion is translucent about 5 minutes. Add mushrooms and chickpea crumbs and cook until mushrooms are soft about 5 minutes. Pour in wine and cook for 1 minute. Add rice sesame oil and soy sauce and cook stirring frequently another 5 minutes. Add oregano and thyme and cook until fragrant about 30 seconds. Toss in kale and cook until warmed and slightly wilted about 1 minute. Season with salt and pepper.

Heat remaining 1 teaspoon olive oil in a small skillet over medium-high heat. Pour egg into the skillet; cook and stir until egg is set about 5 minutes. Serve egg with kale and rice mixture and drizzle with Sriracha sauce.