Kitchen Tools:

  • Sieve
  • Small pot
  • Medium bowl
  • Large pan

Recipe by: Anni Holmes,
Serves: 2
Prep Time: Quick & Easy


3/4 cup white arborio rice

1 1/2 cups water

to taste salt & pepper

2 cups green kale

1 red bell pepper

1 lemons

1 clove garlic

1/4 cup sweet chili sauce (sesame oil, tamari, brown rice vinegar, chili okazu, coconut sugar)

1 1/2 tbsp. biodynamic extra virgin olive oil

9-12 oz. boneless pork cutlets

1 egg hope eggs (small)

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Rinse the Rice

  • Rinse the rice in a fine sieve and add it to a small pot with 1 ½ cups of water and a pinch of salt.
  • Bring to boil. Once boiling, reduce the heat to simmer and cook, covered, until the rice is tender and the water is absorbed, about 10-15 minutes.

Prepare the Ingredients

  • While the rice cooks, rinse and roughly chop the kale.
  • Rinse and dice the bell pepper.
  • Cut the lemon in half. Squeeze the juice of one half into medium bowl, and remove any seeds. Cut the remaining lemon half into wedges.
  • Mince the garlic and add it to the bowl with the lemon juice, along with the pork chops and Sweet Chili Sauce.
  • Season with salt and pepper to taste. Toss to coat and refrigerate, 15-20 minutes.

Cook the Veggies

  • Heat 1 tbsp. olive oil in a large pan over medium heat.
  • Add the bell pepper and cook for 2-3 minutes. Stir in the kale and cook until wilted, about another 2-3 minutes.

Stir in the rice.

  • Push the mixture to one side of the pan and add ½ tbsp. olive oil to the pan. Carefully crack the egg into the pan and scramble it. Stir to incorporate it.
  • Evenly divide the mixture between two plates.

Bring It All Together

  • Return the pan to the element. Add the pork chops with marinade and cook for 3 minutes.
  • Flip the pork chops and continue to cook for about another 3 minutes until the meat is white and reaches a minimum internal temperature of 165ºF.
  • Transfer the meat to a cutting board and cut the pork chops into strips. Serve on top of the rice with lemon wedges!