Spicy Kale and Coconut Fried Rice
Total Time
35 minutes
Prep Time
20 minutes
Cook Time
15 minutes
Rating
4.9 out of 5 stars
(197)
Ingredients
2 servings
- 2 tablespoons coconut oil or quality high-heat oil such as avocado oil, divided
- 2 eggs, whisked together with a dash of salt
- 2 big cloves garlic, pressed or minced
- ¾ cup chopped green onions (about 1 bunch)
- Optional: 1 cup chopped vegetables, like bell pepper, carrot or Brussels sprouts
- 1 medium bunch kale (preferably Lacinato but curly green is good, too), ribs removed and leaves chopped
- ¼ teaspoon fine sea salt
- ¾ cup large, unsweetened coconut flakes (not shredded coconut)
- 2 cups cooked and chilled brown rice
- 2 teaspoons reduced-sodium tamari or soy sauce
- 2 teaspoons chili garlic sauce or sriracha
- 1 lime, halved
- Handful fresh cilantro, for garnish
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Preparation
Chef’s notes
Recipe adapted from Brassicas:
Cooking the World’s Healthiest Vegetables by Laura Russell.
*Where to buy coconut flakes:
Look for them in the baking section at Whole Foods, health food stores or well-stocked grocery stores. The brands I see most often are 'Let’s Do Organic' (green package) and Bob’s Red Mill.
**Rice notes:
Stir fries always work best with chilled rice. You’ll need to cook about ⅔ cup dried rice to yield 2 cups cooked. If you’re in a hurry, spread the cooked rice on a rimmed baking sheet and place it in the fridge or freezer to cool.
Make it vegan/egg free:
Skip the eggs by heating the pan and then start cooking with step 2. For extra protein, you can stir in 1 cup defrosted frozen shelled edamame in step 4.
Make it gluten free:
Make sure to use a gluten-free soy sauce, like tamari.
Storage suggestions:
The dish tastes great the next day, whether reheated or served at room temperature.