If you haven't already, cook the rice according to package instructions.
Meanwhile, strip the kale off its stems and chop into rough strips. Separately, slice the onion and mince the garlic.
Heat 2 tbsp of oil in a skillet. Once it's hot, add the onions and cook for 5 minutes on medium heat, stirring occasionally.
When the onions are starting to soften, add the chopped kale and ½ cup of water to the pan and cover. Allow it to steam until the kale is cooked down, 6-8 minutes. Stir once and add more water if it cooks dry.
When the kale looks significantly smaller in amount and has darkened in color, remove the lid. Push the kale to the edges of the pan, creating a small open circle in the center. Add another tablespoon of olive oil and then the garlic. Cook until fragrant, about one minute.
Mix the garlic into the veggies and remove from heat. In a small pan, fry two eggs over easy.
Make your plates: fill the bottom of the bowl with rice, then add the kale mixture and eggs. Top with another drizzle of olive oil and everything bagel seasoning!