Spicy Kale and Coconut Fried Rice

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6 steps5 min

Ingredient prep checklist

Coconut Oil: 2 tablespoons coconut oil or quality high-heat oil such as avocado oil, divided
Garlic: 2 big cloves garlic, pressed or minced
Green Onions: 3/4 cup chopped green onions (about 1 bunch)
Bell Pepper: Optional: 1 cup chopped vegetables, like bell pepper, carrot or Brussels sprouts
Kale: 1 medium bunch kale (preferably Lacinato but curly green is good, too), ribs removed and leaves chopped
Cilantro: Handful fresh cilantro, for garnish

medium-high heat

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!).

Visual cue

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.

Visual cue

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.

Watch for

Visual cue

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.

Source

Kale and Coconut Fried Rice

This step uses

2 tablespoons coconut oil or quality high-heat oil such as avocado oil, divided
2 eggs, whisked together with a dash of salt

Equipment reference

Wok, required
large (12-inch or wider) wok, cast iron skillet or non-stick frying pan

Full ingredient reference

2 tablespoons coconut oil or quality high-heat oil such as avocado oil, divided
divided
2 eggs, whisked together with a dash of salt
whisked together with a dash of salt
2 big cloves garlic, pressed or minced
pressed or minced
3/4 cup chopped green onions (about 1 bunch)
Optional: 1 cup chopped vegetables, like bell pepper, carrot or Brussels sprouts
like bell pepper, carrot or Brussels sprouts
1 medium bunch kale (preferably Lacinato but curly green is good, too), ribs removed and leaves chopped
ribs removed and leaves chopped
1/4 teaspoon fine sea salt
3/4 cup large, unsweetened coconut flakes* (not shredded coconut)
2 cups cooked and chilled brown rice**
2 teaspoons reduced-sodium tamari or soy sauce
2 teaspoons chili garlic sauce or sriracha
1 lime, halved
halved
Handful fresh cilantro, for garnish
for garnish

Step help

Watch for

Visual cue

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.

Source

Kale and Coconut Fried Rice

References

This step uses

2 tablespoons coconut oil or quality high-heat oil such as avocado oil, divided
2 eggs, whisked together with a dash of salt

Equipment reference

Wok, required
large (12-inch or wider) wok, cast iron skillet or non-stick frying pan

Full ingredient reference

2 tablespoons coconut oil or quality high-heat oil such as avocado oil, divided
divided
2 eggs, whisked together with a dash of salt
whisked together with a dash of salt
2 big cloves garlic, pressed or minced
pressed or minced
3/4 cup chopped green onions (about 1 bunch)
Optional: 1 cup chopped vegetables, like bell pepper, carrot or Brussels sprouts
like bell pepper, carrot or Brussels sprouts
1 medium bunch kale (preferably Lacinato but curly green is good, too), ribs removed and leaves chopped
ribs removed and leaves chopped
1/4 teaspoon fine sea salt
3/4 cup large, unsweetened coconut flakes* (not shredded coconut)
2 cups cooked and chilled brown rice**
2 teaspoons reduced-sodium tamari or soy sauce
2 teaspoons chili garlic sauce or sriracha
1 lime, halved
halved
Handful fresh cilantro, for garnish
for garnish