8 teaspoons rice wine vinegar, divided
2 tablespoons white miso paste
5 teaspoons water
4 teaspoons toasted sesame oil, divided
2 teaspoons lower-sodium soy sauce
2 teaspoons brown sugar
3 cups trimmed and thinly sliced Lacinato kale
2 cups thinly sliced radishes
1/4 cup thinly sliced green onions
2 teaspoons butter
2 teaspoons minced garlic
2 (8.8-ounce) packages precooked brown rice
4 large eggs
1/4 cup water
2 teaspoons toasted sesame seeds
How to Make It
Combine 2 teaspoons vinegar, miso, and 5 teaspoons water in a small bowl, stirring with a whisk.
Combine remaining 2 tablespoons vinegar, 2 teaspoons oil, soy sauce, 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. Gently break eggs into pan. Pour 1/4 cup 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.