Spicy Kale and Coconut Fried Rice
Vegetarian weeknight fried rice with sautéed kale, coconut flakes and rice. The dish is finished with Thai flavors like lime, cilantro and sriracha.
- Total time
- 35 min
- Active time
- 20 min
- Yield
- 2
- Difficulty
- Medium
- Equipment
- 1 required
Ingredients and Constraints
Ingredients
- Optional
Ingredient watchpoints10 watchpoints
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Coconut Oil
2 tablespoons coconut oil or quality high-heat oil such as avocado oil, divided
The source ingredient row lists alternatives.
Details and source
Acceptable alternatives: Avocado Oil
Source: Kale and Coconut Fried Rice
Coconut Oil
2 tablespoons coconut oil or quality high-heat oil such as avocado oil, divided
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Kale and Coconut Fried Rice
Garlic
2 big cloves garlic, pressed or minced
The source row includes a form, size, temperature, preparation, or handling detail.
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Source: Kale and Coconut Fried Rice
Green Onions
3/4 cup chopped green onions (about 1 bunch)
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Source: Kale and Coconut Fried Rice
Bell Pepper
Optional: 1 cup chopped vegetables, like bell pepper, carrot or Brussels sprouts
The source ingredient row lists alternatives.
Details and source
Acceptable alternatives: Carrot; Brussels Sprouts
Source: Kale and Coconut Fried Rice
Bell Pepper
Optional: 1 cup chopped vegetables, like bell pepper, carrot or Brussels sprouts
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Kale and Coconut Fried Rice
Kale
1 medium bunch kale (preferably Lacinato but curly green is good, too), ribs removed and leaves chopped
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Source: Kale and Coconut Fried Rice
Tamari
2 teaspoons reduced-sodium tamari or soy sauce
The source ingredient row lists alternatives.
Details and source
Acceptable alternatives: Soy Sauce
Source: Kale and Coconut Fried Rice
Chili Garlic Sauce
2 teaspoons chili garlic sauce or sriracha
The source ingredient row lists alternatives.
Details and source
Acceptable alternatives: Sriracha
Source: Kale and Coconut Fried Rice
Cilantro
Handful fresh cilantro, for garnish
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Details and source
Source: Kale and Coconut Fried Rice
Additional ingredient notes
Required setup
Equipment
large (12-inch or wider) wok, cast iron skillet or non-stick frying pan
Techniques
Method Timeline
Prep
ActivePrep
20 min
Prep time from the source recipe card.
Cook
ActiveCook
15 min
Cook time from the source recipe card.
Total
PassiveTotal
35 min
Total time from the source recipe card.
Step 1
Heat a large (12-inch or wider) wok, cast iron skillet or non-stick frying pan over medium-high heat. Once the pan is hot enough that a drop of water sizzles on contact, add 1 teaspoon 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 your empty bowl. Wipe out the pan if necessary with a paper towel (be careful, it's hot!).
Warning:
be careful, it's hot!).
medium-high heatWokStep 2
Add 1 tablespoon oil to the pan and add the garlic, green onions and optional additional vegetables. Cook until fragrant or until the vegetables are tender, stirring frequently, for 30 seconds or longer. Add the kale and salt. Continue to cook until the kale is wilted and tender, stirring frequently, about 1 to 2 minutes. Transfer the contents of the pan to your bowl of eggs.
1 min-2 minStep 3
Add the remaining 2 teaspoons oil to the pan. Pour in the coconut flakes and cook, stirring frequently, until the flakes are lightly golden, about 30 seconds. Add the rice to the pan and cook, stirring occasionally, until the rice is hot, about 3 minutes.
3 minStep 4
Pour the contents of the bowl back into the pan, breaking up the scrambled egg with your spatula or spoon. Once warmed, remove the pan from the heat.
Step 5
Add the tamari, chili garlic sauce and juice of 1/2 lime. Stir to combine. Taste, and if it's not fantastic yet, add another teaspoon of tamari or a pinch of salt, as needed.
Step 6
Slice the remaining 1/2 lime into wedges, then divide the fried rice into individual bowls. Garnish with wedges of lime and a sprinkling of torn cilantro leaves, with jars of tamari, chili garlic sauce and/or red pepper flakes on the side, for those who might want more.
Handling and Storage
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Notes
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Testing notes
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Source: Kale and Coconut Fried Rice
Recipe structure
Components and intermediate outputs created by the method.
Main recipe
Recipe card ingredients and steps.
2
Garnish
Source step 6 creates or uses garnish.
Sauce
Source step 5 creates or uses sauce.
Extra useful notes
Short source-backed recommendations and facts that do not need a step.
Recipe adapted from Brassicas: Cooking the World’s Healthiest Vegetables by Laura Russell.
Recipe adapted from Brassicas: Cooking the World’s Healthiest Vegetables by Laura Russell.
*WHERE TO BUY COCONUT FLAKES: Look for them in the baking section at Whole Foods, health food stores or well-stocked grocery stores.
*WHERE TO BUY COCONUT FLAKES: Look for them in the baking section at Whole Foods, health food stores or well-stocked grocery stores. The brands I see most often are “Let’s Do Organic” (green package) and Bob’s Red Mill.
**RICE NOTES: Stir fries always work best with chilled rice.
**RICE NOTES: Stir fries always work best with chilled rice. You’ll need to cook about ⅔ cup dried rice to yield 2 cups cooked. If you’re in a hurry, spread the cooked rice on a rimmed baking sheet and place it in the fridge or freezer to cool. Here’s how to cook brown rice.
MAKE IT VEGAN/EGG FREE: Skip the eggs by heating the pan and then start cooking with step 2.
MAKE IT VEGAN/EGG FREE: Skip the eggs by heating the pan and then start cooking with step 2. For extra protein, you can stir in 1 cup defrosted frozen shelled edamame in step 4.
MAKE IT GLUTEN FREE: Make sure to use a gluten-free soy sauce, like tamari.
MAKE IT GLUTEN FREE: Make sure to use a gluten-free soy sauce, like tamari.
STORAGE SUGGESTIONS: The dish tastes great the next day, whether reheated or served at room temperature.
STORAGE SUGGESTIONS: The dish tastes great the next day, whether reheated or served at room temperature.
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Kale and Coconut Fried Rice
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