Kale Fried Rice
A new take on a classic dish! Mouthwateringly crispy and flavorful.
1 large bunch kale, roughly chopped with stems removed
3 Tbsp olive or vegetable oil
4 green onions, thinly sliced, with white and green parts divided
3 cloves garlic, minced
1 lime, cut into wedges
1 onion, diced
½ cup shredded carrots
1 red bell pepper, diced
2 cups cooked and chilled brown rice (leftover rice is perfect for this recipe), you can sub with your favorite rice/rice substitute- e.g cauliflower rice
3 Tbsp soy sauce/coconut aminos
1 Tbsp fish sauce (optional)
1 Tbsp sesame oil
2 eggs, whisked
1 Tbsp sriracha, sub any hot sauce
Black pepper to taste
¼ cup cilantro
-In a wok or nonstick pan, over medium high heat, heat 1 Tbsp of oil.
-Saute onion, carrots, red pepper, whites of green onion, and garlic. Stir until fragrant and softened, about 2 minutes.
-Add rice and remaining 2 Tbsp oil to the pan with veggies. Spread out in an even layer and increase heat to high. Allow to sit for about 2 minutes so the rice can crisp up.
-Stir and repeat until desired crispiness.
-Add the kale and ½ of the green part of the green onion. Stir well until combined.
-Stir in the sesame oil, soy sauce, fish sauce (if using), and sriracha.
-Push rice to one side of the pan and add the eggs to the other side, stirring them frequently until scrambled and cooked through. Mix together with rice once fully cooked.
-Season with black pepper to taste. Add more sriracha and soy sauce as needed.
-Remove from heat and squeeze with lime wedges. Top with remaining green onions and cilantro.
Dig in!
*Feel free to add your favorite protein - beef, shrimp, chicken, tofu, etc.