Kale Fried Rice

This recipe is brought to you by our vegan friend @mamaeatsplants who says this is a hit with her kids.  Who doesn’t love fried rice?  This is bursting with flavors and textures, and a hearty helping of deep leafy greens. Check out her blog for more zero waste tips.


Ingredients: Serves 4-6

1 large head of kale, stems removed

  • Leftover brown rice, 2-3 cups

  • 2 cloves garlic, minced

  • 1/4c minced onion or shallot

  • 3T coconut oil

  • 2 green onions, sliced thinly on the diagonal

  • 1 large carrot, chopped small

  • 1/2 c shelled edamame  

  • 1/2c frozen peas

  • 3T Tamari or soy sauce

  • 1t brown sugar

  • 1T sesame oil

  • 1/4c coriander, chopped

  • 2T toasted sesame seeds


  • First, chiffonade your kale- the thinner the better.  The best way to do this is to stack all the leaves on top of one another, loosely roll them up, and slice very thinly across.
  • Heat up the coconut oil over medium heat, add the onions or shallots, saute for a few minutes until they are translucent, and then add the garlic.  Stir and saute for about 30 seconds or so until garlic is fragrant.
  • Add your kale and salute a few minutes until wilted - if you like it very soft, cover the pan for a minute to let it steam a bit.  Add in the rest of the veggies and cook, stirring occasionally, until they have softened, about 5 minutes.  
  • Add the brown rice and stir it all up.  Turn up the heat to medium high and let cook without stirring for about 3 minutes.  You want the rice to crisp up a bit but not burn.  
  • Stir the rice, and let cook for another 3 minutes without stirring.  Add in the soy sauce, sugar, sesame oil, and green onions and stir well.  
  • Let cook, stirring every minute until the kale/veggies are softened to your liking, 2-5 minutes.  
  • Let cool slightly, spoon into bowls, and top with a sprinkling of sesame seeds and the cilantro.