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.