2020-04-19

Fried Rice with Kale and Coconut

Ingredients

  • 2 tablespoons canola oil
  • 2 eggs, whisked 
  • 2 cloves garlic, minced
  • 3/4 cup chopped green onions
  • 1 cup carrot, chopped
  • 1 medium bunch kale, ribs removed and leaves chopped
  • 1/4 teaspoon salt
  • 3/4 cup unsweetened coconut flakes
  • 2 cups brown rice, cooked and chilled
  • 1 tablespoon lime juice
  • 2 teaspoons soy sauce
  • 2 teaspoons chilli garlic sauce
  • fresh cilantro

Method

  1. Heat a large dutch oven over medium-high heat. 
  2. Once the pan is hot add 1 teaspoon oil and swirl the pan to coat the bottom. 
  3. Pour in the eggs and cook, stirring frequently, until the eggs are scrambled and lightly set. 
  4. Set cooked eggs aside in a clean bowl. 
  5. Add 1 tablespoon oil to the pan and add the garlic, green onions and carrots. 
  6. Cook until fragrant or until the vegetables are tender, stirring frequently (about 1-2 minutes). 
  7. Add the kale and salt. 
  8. Continue to cook until the kale is wilted and tender, stirring frequently (about 1-2 minutes). 
  9. Set cooked vegetables aside in the same bowl as the eggs.
  10. Add the remaining 2 teaspoons oil to the pan. 
  11. Pour in the coconut flakes and cook, stirring frequently, until the flakes are lightly golden (about 30 seconds). 
  12. Add the rice to the pan and cook, stirring occasionally, until the rice is hot (about 3 minutes).
  13. Pour the eggs and vegetables back into the rice, breaking up the scrambled egg with the spoon. 
  14. Once warmed, remove the pan from the heat.
  15. Stir in soy sauce, chili garlic sauce, lime juice, and cilantro. 

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