Empty rice into a fine mesh sieve and rinse under cold water. Heat 1 tbsp. (2 tbsp. for 4 servings) butter in a medium-sized pot over medium. Add seed blend. Stir for about 30 seconds, until fragrant. Add rice and stir for 1 minute. Add 1 ¼ cup (2 ½ cups for 4 servings) salted water. Increase heat to bring to a boil. Reduce heat to low, cover with a lid, and cook for 12-15 minutes or until tender.
Wash lime, cilantro, jalapeno, kale, green onion and radishes. Thinly slice each radish into coins, then into ⅛ inch thin slivers. Slice green onion thinly. Cut jalapeno in half, remove seeds and mince. Wash hands with hot soapy water. Pick and chop cilantro leaves.
Make Green Sauce
In a small bowl, whisk garlic, cilantro, jalapeno to taste, half of the green onion, 2 tbsp. (4 tbsp. for 4 servings) olive oil, half of the lime juice, and salt and pepper to taste.
Remove kale from stems and slice into ⅛ inch ribbons. Heat 1 tbsp. (2 tbsp. for 4 servings) olive oil in a large skillet over medium-high. Add kale to skillet. Cook for about 2 minutes, or until kale is tender and bright green. Season to taste with salt and pepper. Set aside on a plate covered with foil to keep warm. Wipe skillet clean with paper towel.
When rice from Step 1 is cooked, heat 1 tbsp. (2 tbsp. for 4 servings) olive oil in same skillet over medium. Crack eggs into skillet and season with salt and pepper. Reduce heat to low. Cook slowly for 3-4 minutes until whites are opaque, or turn over and cook yolk to your preference.
Divide rice into large serving bowls. Top with radishes, kale, sunny side eggs, green sauce, and remaining green onion. Crumble cotija cheese on top. Squeeze with lime juice to taste. Enjoy!