Brown Rice Bowl With Miso, Poached Egg, And Kale-Radish Slaw

• 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

1. Combine 2 teaspoons vinegar, miso, and 5 teaspoons water in a small bowl, stirring with a whisk.
2. 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.
3. Heat a large nonstick skillet over medium-high heat. Add butter and remaining 2 teaspoons oil to pan; swirl to coat. Add garlic; saute 30 seconds. Add rice; saute 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.
4. 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.
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rice wine vinegar, white miso, water, sesame oil, lower, brown sugar, lacinato kale, radishes, green onions, butter, garlic, brown rice, eggs, water, sesame seeds

Taken from www.myrecipes.com/recipe/brown-rice-bowl-miso-poached-egg-kale-radish-slaw (may not work)