Step 1

Cook rice in a medium saucepan of boiling salted water, uncovered, for 25 minutes or until just tender; drain.

Step 2

Meanwhile, add refrigerated eggs to a saucepan of boiling water; boil, uncovered, for 5 minutes for soft-boiled. Drain; rinse eggs under cold water until cool enough to handle. Peel eggs.

Step 3

Heat oil in a large non-stick frying pan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic and mushrooms; cook, stirring occasionally, for a further 5 minutes or until mushrooms are browned. Add kale; cook, stirring, for 3 minutes or until kale is wilted. Stir in rice; season to taste.

Step 4

Combine seeds and dukkah in a small bowl; roll eggs in the mixture to coat. Divide rice mixture between serving bowls. Top with eggs and remaining dukkah mixture.