Gluten-Free Brown Rice Bowls with Roasted Carrots, Kale, and Fried Eggs | America's Test Kitchen

Ingredients

• 2 cups boiling water
• 1 cup long-grain brown rice, rinsed
• Salt and pepper
• 5 carrots, peeled, halved crosswise, then halved or quartered lengthwise to create uniformly sized pieces
• 1/3 cup extra-virgin olive oil
• 2 teaspoons za'atar
• 8 ounces kale, stemmed and sliced into 1-inch-wide strips
• 2 tablespoons red wine vinegar
• 1 small shallot, minced
• 4 large eggs