How To Make Turmeric Fried Rice with Eggs and Kale
Seasoned with cumin and turmeric, enjoy the divine fusion of Indian and Chinese flavors in this fried rice made with kale and tomatoes topped with eggs.
On a cutting board, stack the kale leaves and cut across them to finely shred them, including the thinner stems. Set aside.
In a large skillet over medium heat, add the oil. Once the oil shimmers, add the chopped onions and cook for 2 to 3 minutes or until they begin to soften. Add the ginger, garlic, cumin, and turmeric. Cook, stirring, for about 1 minute, or until aromatic.
Add ¼ cup of water, kale, and salt to the skillet. Cook, stirring often, for 3 to 4 minutes, or until the kale wilts.
Add the chickpeas, tomatoes, cooked rice, and lemon juice to the skillet. Cook, stirring, until hot. Taste and add more salt, as needed. Remove the pan from the heat, cover, and set it aside.
In a non-stick skillet with a lid, over low heat, melt the butter.
Break the eggs into the skillet and cover the pan with a lid. Cook for 1½ to 2 minutes, or until all but a thin rim of egg white around each yolk is opaque. Remove the pan from the heat, keep covered, and let sit for about 30 seconds to finish cooking.
Divide the fried rice between 2 bowls. Top each with a fried egg if desired, and sprinkle with salt and pepper.
Serve and enjoy.
- Calories: 1341.08kcal
- Fat: 29.75g
- Saturated Fat: 6.74g
- Trans Fat: 0.17g
- Monounsaturated Fat: 14.41g
- Polyunsaturated Fat: 5.76g
- Carbohydrates: 226.23g
- Fiber: 18.90g
- Sugar: 15.93g
- Protein: 43.01g
- Cholesterol: 170.13mg
- Sodium: 1217.33mg
- Calcium: 248.51mg
- Potassium: 1577.52mg
- Iron: 15.88mg
- Vitamin A: 387.99µg
- Vitamin C: 80.77mg
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