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Coconut Kale Fried Rice

Shopping

  • Produce
    • Eggs (2)
    • Garlic (2)
    • Green onion (1)
    • Kale (1)
    • Lime (1)
    • Edamame (opt)
  • Dairy (none)
  • Middle (none)
  • Staples
    • high heat oil (2 tbsp)
    • misc chopped veg (opt)
    • sea salt
    • coconut flakes (.75 c)
    • brown rice (2 c)
    • soy sauce (2 tsp)
    • sriracha (2 tsp)

Prep

NOTE: Cook rice ahead of time

  1. Cook/chill 2 cups brown rice
  2. Derib and chop kale
  3. Measure 3/4 cup coconut flakes
  4. Bowl: Wisk 2 eggs, dash salt
  5. Bowl aromatics
    1. Press 2 garlic
    2. Chop 3/4 cup green onion
    3. Chop 1 cup veg (opt)
  6. Bowl sauce
    1. Soy sauce (2 tsp)
    2. Sriacha (2 tsp)
    3. Juice of 1/2 lime

Cook

  1. Large pan
    • Med-high heat until water sizzles
    • 1 tsp oil
    • Pour in the eggs, stir frequently, scrambled and lightly set
    • Eggs to bowl
    • Wipe pan
  2. Same pan - 1 tbsp oil
    • Add galic/green onion, optional veg
    • Cook until fragrant or veg tender, stir frequently, 30s+
    • Add kale and dash salt, cook 1-2m unil tender
    • Transfer to bowl of eggs
  3. Same pan - 2 tsp oil
    • Add coconut flakes, cook until lightly golden, 30s+
    • Add rice, cook until hot, 3m
    • Pour bowl back into pan, break up eggs
    • Once warmed, remove from heat
  4. Same pan
    • Add soy, sriracha, lime juice
    • Stir to combine
    • Taste, add tamari or salt as needed
  5. Garnish with lime wedges, serve

Notes

  • Suggested Time: 35m
    • Prep: 20m
    • Cook: 15m
  • Servings: 2

Citation

Inspired by: Cookie and Kate