Spicy Kale and Coconut Fried Rice

I’m jet lagged from my journey to Greece, so I made one of my old favorites to share once again! It’s soothing and jam-packed with nutrients, which is simply what I require today.

In truth, I enjoy this dish a lot that it motivated a dish in my cookbook, the vibrant coconut fried rice with edamame on page 182. If you have not attempted that a person yet, you have actually actually lost out.

ingredients

This meal is a reasonably fast weeknight meal and an enjoyable option to my go-to additional veggie fried rice. This dish has some Thai tastes, consisting of sriracha, lime and cilantro.

I included coconut flakes, too. The huge, toasted coconut flakes are tasty and advise me of bacon. All of us understand that bacon and eggs belong together, so today, I provide to you a much healthier, vegetarian alternative.

For some factor, when I shared this dish 4 years back, I called it a stir-fry. It’s fried rice, not a stir fry! This is a stir fry. Proceeding.

how to make kale coconut stir-fry

Do not hesitate to include any very finely sliced up veggies that you may have in the refrigerator, too. Red bell pepper is charming, as are sliced Brussels sprouts. I wager very finely sliced carrots would be terrific, too.

I discovered the base dish for this stir fry in an incredible cookbook that arrived at my doorstep, thanks to a PR rep. It is properly entitled, Brassicas: Cooking the World’s Healthiest Veggies.

Brassicas are the cruciferous household of veggies that consist of kale, Brussels sprouts, cauliflower and other less fashionable active ingredients, like bok choy and turnips. Did you understand that arugula is a brassica? That was news to me.

Brassicas assist avoid cancer, lower swelling and promote liver cleansing, so needless to state, they are a worthwhile (and scrumptious) addition to your plate.

spicy kale and coconut stir-fry in skillet

The book’s initial dish for spicy kale fried rice was actually yummy, however I could not assist including some complementary tastes. While I was relishing my very first trial run, I kept in mind how terrific lime and cilantro opt for kale in my burritos. Then I remembered Heidi Swanson’s fantastic kale and coconut flake salad. I included all of the above to my 2nd shot and liked it a lot more.

Hope you’ll take my word for it and attempt it! Please let me understand how this dish ends up for you in the remarks.

kale and coconut stir-fry

spicy kale and coconut stir-fry recipe

Spicy Kale and Coconut Fried Rice

  • Author: Cookie and Kate
  • Preparation Time: 20 minutes
  • Prepare Time: 15 minutes
  • Overall Time: 35 minutes
  • Yield: 2
  • Classification: Main
  • Technique: Stovetop
  • Food: Thai

4.9 from 184 evaluations

A vegetarian weeknight fried rice with sautéed kale, coconut flakes and rice. The meal is completed with Thai tastes like lime, cilantro and sriracha. For finest outcomes, prepare your rice ahead of time and cool till you’re all set to begin cooking (see note). This meal comes together extremely rapidly make sure to have your active ingredients prepped ahead of time and positioned near the range, in addition to a huge empty bowl for the prepared parts. Dish yields 2 portions.

Components

  • 2 tablespoons coconut oil or quality high-heat oil such as avocado oil, divided
  • 2 eggs, blended together with a dash of salt
  • 2 huge cloves garlic, pushed or minced
  • 3/4 cup sliced green onions (about 1 lot)
  • Optional: 1 cup sliced veggies, like bell pepper, carrot or Brussels sprouts
  • 1 medium lot kale (ideally Lacinato however curly green is excellent, too), ribs eliminated and leaves sliced
  • 1/4 teaspoon great sea salt
  • 3/4 cup big, unsweetened coconut flakes * (not shredded coconut)
  • 2 cups prepared and cooled wild rice **
  • 2 teaspoons reduced-sodium tamari or soy sauce
  • 2 teaspoons chili garlic sauce or sriracha
  • 1 lime, cut in half
  • Handful fresh cilantro, for garnish

Directions

  1. Heat a big (12-inch or broader) wok, cast iron frying pan or non-stick fry pan over medium-high heat. When the pan is hot enough that a drop of water sizzles on contact, include 1 teaspoon oil and swirl the pan to coat the bottom. Gather the eggs and cook, stirring often, till the eggs are rushed and gently set. Transfer the eggs to your empty bowl. Erase the pan if required with a paper towel (beware, it’s hot!).
  2. Include 1 tablespoon oil to the pan and include the garlic, green onions and optional extra veggies. Prepare till aromatic or till the veggies hurt, stirring often, for 30 seconds or longer. Include the kale and salt. Continue to prepare till the kale is wilted and tender, stirring often, about 1 to 2 minutes. Transfer the contents of the pan to your bowl of eggs.
  3. Include the staying 2 teaspoons oil to the pan. Gather the coconut flakes and cook, stirring often, till the flakes are gently golden, about 30 seconds. Include the rice to the pan and cook, stirring periodically, till the rice is hot, about 3 minutes.
  4. Put the contents of the bowl back into the pan, separating the rushed egg with your spatula or spoon. When warmed, get rid of the pan from the heat.
  5. Include the tamari, chili garlic sauce and juice of 1/2 lime. Stir to integrate. Taste, and if it’s not great yet, include another teaspoon of tamari or a pinch of salt, as required.
  6. Slice the staying 1/2 lime into wedges, then divide the fried rice into specific bowls. Garnish with wedges of lime and a scattering of torn cilantro leaves, with containers of tamari, chili garlic sauce and/or red pepper flakes on the side, for those who may desire more.

Notes

Dish adjusted from Brassicas: Cooking the World’s Healthiest Veggies by Laura Russell.
* Where to purchase coconut flakes: Try To Find them in the baking area at Whole Foods, natural food shops or well-stocked supermarket. The brand names I see usually are “Let’s Do Organic” (green bundle) and Bob’s Red Mill.
** Rice notes: Stir french fries constantly work best with cooled rice. You’ll require to prepare about 2/3 cup dried rice to yield 2 cups prepared. If you remain in a rush, spread out the prepared rice on a rimmed baking sheet and location it in the refrigerator or freezer to cool. Here’s how to prepare wild rice.
Make it vegan/egg complimentary: Avoid the eggs by heating up the pan and after that begin preparing with action 2. For additional protein, you can stir in 1 cup thawed frozen shelled edamame in action 4.
Make it gluten complimentary: Make certain to utilize a gluten-free soy sauce, like tamari.
Storage tips: The meal tastes terrific the next day, whether reheated or served at space temperature level.

▸ Nutrition Info

The info revealed is a quote offered by an online nutrition calculator. It needs to not be thought about an alternative to an expert nutritional expert’s guidance. See our complete nutrition disclosure here.

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