How To Make Spicy Kale and Coconut Fried Rice
Grab a bite of this sweet and spicy fried rice, packed with earthy kale and creamy coconut, for a delectably filling meal!
Serves:
Ingredients
- 2tbspcoconut oil,divided
- 2eggs,whisked together with a dash of salt
- 2large garlic cloves,pressed or minced
- ¾cupgreen onions,chopped
- 1cupvegetables,chopped, like bell pepper, carrot or Brussels sprouts, optional
- 1bunchmedium kale,chopped
- ¼tspfine sea salt
- ¾cupunsweetened coconut flakes,large
- 2cupsbrown rice,cooked and chilled
- 2tsptamari,reduced-sodium, or soy sauce
- 2tspchili garlic sauce,or sriracha
- 1lime,halved
- handfulfresh cilantro,for garnish
Instructions
-
Heat a large wok over medium-high heat. Once the pan is hot enough that a drop of water sizzles on contact, add 1 teaspoon of oil and swirl the pan to coat the bottom.
-
Pour in the eggs and cook, stirring frequently, until the eggs are scrambled and lightly set. Transfer the eggs to an empty bowl. Wipe out the pan, if necessary, with a paper towel.
-
Add 1 tablespoon oil to the pan, then add the garlic, green onions, and vegetables. Cook for 30 seconds or longer, stirring frequently, until fragrant or until the vegetables are tender.
-
Add the kale and salt. Continue to cook, stirring frequently, for 1 to 2 minutes until the kale is wilted and tender. Transfer the contents of the pan to your bowl of eggs.
-
Add the remaining 2 teaspoons of oil to the pan. Pour in the coconut flakes and cook, stirring frequently, for 30 seconds until the flakes are lightly golden.
-
Add the rice to the pan and cook, stirring occasionally, for 3 minutes until the rice is hot.
-
Pour the contents of the bowl back into the pan, breaking up the scrambled egg with a spatula or spoon. Once warmed, remove the pan from the heat.
-
Add the tamari, chili garlic sauce, and juice of ½ of lime. Stir to combine. Taste, and add another teaspoon of tamari or a pinch of salt, as needed.
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Slice the remaining ½ of lime into wedges, then divide the fried rice into individual bowls.
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Garnish with wedges of lime and a sprinkling of torn cilantro leaves, with jars of tamari, chili garlic sauce, and red pepper flakes. Serve, and enjoy!
Recipe Notes
Â
Nutrition
- Calories:Â 1197.35kcal
- Fat:Â 44.73g
- Saturated Fat:Â 32.53g
- Trans Fat:Â 0.02g
- Monounsaturated Fat:Â 5.18g
- Polyunsaturated Fat:Â 3.63g
- Carbohydrates:Â 176.88g
- Fiber:Â 19.36g
- Sugar:Â 6.44g
- Protein:Â 29.82g
- Cholesterol:Â 159.96mg
- Sodium:Â 776.22mg
- Calcium:Â 314.16mg
- Potassium:Â 1539.84mg
- Iron:Â 8.27mg
- Vitamin A: 723.48µg
- Vitamin C:Â 146.42mg
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