Definitely will be saving this one for the archives. I appreciate you taking the time to review! Thank you!!! The flavor was amazing! So simple yet delicious. Next time I am adding fresh chillies and will serve it with avocado. Yours always come out delish! You can omit the coconut flakes, if you like. My insanely picky 10 year old is not complaining about Kale and Zucchini in the rice, and agreed it is delicious :). Some of us like added crunch to our meals so we put slightly crushed peanuts on the top and that was a fun addition. It’s a great way to use leftover rice or random vegetables (though I usually stick to carrots, red peppers and kale). It came out perfect. So we stocked our pantry with maybe a little too much rice during those early months of staying at home, back when everyone was forecasting shortages on pantry staples here in Barcelona.  And months later, lol, we’re still trying to make our way through it!  So my classic fried rice recipe has been on major repeat in our dinner rotation lately, made with whatever ingredients we happen to have on hand or seasonings that we are craving.  But this particular version ended up being so good that I had to pop in and share it as its own brand new recipe today…. Tag @gimmesomeoven on Instagram and hashtag it #gimmesomeoven, Your email address will not be published. I make at least 1-2 of your recipes each week! Is there a way to make them less soggy. Add rice, sesame oil, and soy sauce and cook, stirring frequently, another 5 minutes. Yum! Also a great way to use any veggies needed to be used. Add the kale and bok choy, season with salt, and stir-fry until the … My family loved it, as well! Combine the rice, stock and oil in a saucepan and bring to a boil. Email me when Kate or another C+K reader replies directly to my comment. Had coconut aminos on hand instead of tamari and it was great! This time I did not have coconut flakes and used shredded coconut (unsweetened)… nevertheless was very good…. Your comments make my day. This was easy & tasty & we even got to use some ingredients from our garden. Hi! This recipe is delicious! **Rice notes: Stir fries always work best with chilled rice. Cover the pan for a minute or two, until the kale starts to wilt, then stir to mix the kale in with the other veggies. As a thank you, we'll give you our welcome guide with 5 printable dinner recipes. I actually measured the lime juice, Tamari and Sriracha and mixed into a small prep bowl before even starting. The fresh ginger makes a world of difference. Pour in the coconut flakes and cook, stirring frequently, until the flakes are lightly golden, about 30 seconds. Add oregano and thyme and cook until fragrant, about 30 seconds. I also didn’t read that fried rice is made with cold rice ;-). This dish is a relatively quick weeknight meal and a fun alternative to my go-to extra vegetable fried rice. Made this and the coconut flakes went really well with the coconut oil and gave the fried rice an extra dimension. I’ve made this recipe a few times and it’s so good! Tender kale leaves are tossed with crispy fried rice that’s been drenched in peanut sauce to make this flavor-packed peanut butter fried rice! If you don’t love coconut, you can omit or add less. I added coconut flakes, too. Hello! I honestly LOVE your recipes! Or if it would work…lol. I have subscribed to your Blog list just a few minutes ago. Thanks for your feedback, Jacqui! Pour in the eggs and cook, stirring frequently, until the eggs are scrambled and lightly set. I think I’m going to go for it. I would cut it in at least half, and make sure to watch it so it doesn’t burn. I had some kale that needed to be used and happened to see this recipe posted on Facebook so I knew I need to make this! We like to switch up the veggies in the stir fry depending on our mood/what’s available in the fridge. I used broccoli and peppers. Kale Fried Rice. It’s comforting and packed with nutrients, which is just what I need right now. Any thoughts on how this would work with quinoa? Recipe yields 2 servings. I also add some ginger and/or the white parts of the green onion (when I have them) at the same time as the garlic, which is nice. I always add a little bit of rice vinegar, coconut aminos, and a ton of gochujang sriracha. It was a great meal and I know I’ll make it again. 1-1/2 tbsp (22 mL) vegetable oil. Once warmed, remove the pan from the heat. If you haven’t tried that one yet, you’ve really missed out. Cookie and Kate is a registered trademark of Cookie and Kate LLC. …I have Come, Seen, Tried…and now like the Red Indian Chief, ” I have And another one!! This is now the only stir-fried rice I make. Red bell pepper is lovely, as are chopped Brussels sprouts. So easy to make too!!! It was absolutely delicious and easy to make. Preparation. Then add 4 cloves – yes, 4 CLOVES – minced garlic and saute for 1 more minute. Love to hear that, Brad! Thank you for your quality sacrifice of spare Thank you so much for your help!! Sounds like a great way to change it up! You can always admit. While roasting the “rice” in the oven, heat the olive oil in a frying pan, the cook the garlic and onions until golden brown, add the kale and cook until soft. Hi ! So often recipes need to be tweaked or just don’t come out as delicious as they seem. Great flavor. We fine chopped about 8 mushrooms, a red pepper, 1/2 c edamame, and 1/2 c fine chopped carrots. It depends on the recipe. Thanks for the review, L. This turned out so good! Found this a bit disappointing in terms of producing fried rice. Recipies sound delicious and perfect for our vegetarian – learning vegan family Can you say why its better to use cold cooked rice! This has been a go-to recipe for me ever since I found it on your blog a few years ago. Add the cooked/drained kale back to the wok then saute for 2 minutes. I always keep mixed frozen veggies in hand which is perfect if I don’t have leftover carrots or other veggies to use with it. Thanks for sharing your variation, Rosalie! I made this for dinner last night. In a large nonstick skillet, heat 2 tablespoons of the sesame oil. I added a large red pepper, half a courgette and extra spring onions. Oh my Goodness, it was so delicious!! It was yummers on its own, but I kicked it up a notch with spicy grilled shrimp. Madhu. I used carrots, yellow and red bell peppers, as well as all the ingredients in the recipe except the coconut flakes. Your original fried rice is my go to – you’re right – chilled rice and butter are the KEY ingredients. So excited to come across your site! Hi! TIA. Sure it added a dish to wash, but was so much better than trying to measure them all out to polish off the prep while it is hot. Thank you! I have a question about sesame oil. And used spinach and dessicated coconut as was what I had. It’s fried rice, not a stir fry! I couldn’t find this kind of kale, but instead portuguese kale and also if the coconut flakes are sweet, is there a problem? Moving on. Loved it. This is a very good recipe. Brassicas help prevent cancer, reduce inflammation and promote liver detoxification, so needless to say, they are a worthy (and delicious) addition to your plate. Is it under a different name or am I just blind? I used ghee instead of butter and added shitaki mushrooms to the mix. Should I try less coonut oil next time? I used Cauliflower rice. I used brussel sprouts, carrots and red pepper plus added edamame. Thank you for a fabulous recipe, Kate! Just a quick add-on to my last….I did cook the Ginger Kale Rice Any ideas or suggestions where I could somehow use coconut milk in the recipe instead of flakes…? Is the toasted variety worth seeking out if I get to larger metropolitan area? Thanks for your review. Key Ingredients: Kale, Brown Rice, Egg, Mushroom, Shallots, Garlic, Galangal, Dried Chili, Lemon grass, Lime juice, Oil, Let us know if you tried it – Kale Fried Rice with Egg and Mushroom. Please let me know how this recipe turns out for you in the comments. For some reason, the tamarind itself didn’t lend as much flavor as I had wanted so I sprinkled Eden’s Ume Plum Vinegar and that did the trick! Great meal, fun to make; used young asparagus with the scallions for a nice crunch. I made this tonight for dinner and am now currently lying in bed still thinking about it! Yum!!! Thank you for your review! I’ve been following your blog for some years. I always have to look it up on the internet and I can’t save it on the app like all the other recipes I saved. Hope you’ll take my word for it and try it! contribution. I really enjoyed this one. Kale is said to be the king of all vegetables because it's a nutritional stand-out! It was so quick and easy since we made the rice in bulk at the beginning of the week and only had to heat it for this recipe. For the Fried Rice: Heat 1 tablespoon garlic oil in a wok over high heat until smoking. Spicy Chicken and Kale Soup with Basil Cream KitchenAid. My husband was not complaining :) I used coconut oil because it was the only oil I had on hand besides olive oil and I used sambal oelek for the chili garlic sauce. I made this and paired it with your Kung pao brussel sprouts and added some tofu. Thank you!! Thanks Kate, I owe you one! I’ll do that too next time too! The book’s original recipe for spicy kale fried rice was really tasty, but I couldn’t help adding some complementary flavors. Heat oil in a non-stick pan until shimmering, then add minced garlic, minced ginger, and scallion, and fry for 30 seconds over medium heat until aromatic.. Add chopped kale and mushrooms and saute for 3-4 minutes, or until kale is crispy.. Add the cooked rice and another tablespoon of olive oil to the pan.Break up the clumps in the rice … Skipped the eggs to make it vegan and added bell peppers. We make this about once a month in my house. There are various kinds of vegetables that can be suited to fried rice. Used baby spinach leaves bc it was all I had. I loved this recipe!!! Thank you! I forgot to buy those, and will definitely include the next time. Thanks Kate for another great recipe for my vegetarian friends and family members! I just finished making it and I love it. A good non-stick skillet or cast-iron pan will also make cooking the rice and eggs much, much easier.  But any skillet that you have will work. Thanks so much for this great addition to my repertoire! Then I recalled Heidi Swanson’s amazing kale and coconut flake salad. Thanks for always having such yummy recipes!! Today, I decided to try this fried rice. I’m so happy you loved it. I used coconut oil. Would definitely add more kale and a third egg next time. I will let you know what happens. The dish is finished with Thai flavors like lime, cilantro and sriracha. The flavors of the lime and cilantro at the end are SO GOOD and it really brings it all together! Question for Kate…could I sub quinoa for the brown rice or is basmati a better choice? Thank you for that! See our, Please let me know how it turned out for you! I appreciate you letting us know about how quick the ingredients are cooked, You were not joking! What’s your favorite way to mix it up, Brittaney? I know this grim truth …so am grateful for your sincere Kale is a real superfood because it has a lot of with vitamins, contains a broad range of antioxidants, and high in potassium and fiber. The big, toasted coconut flakes are savory and remind me of bacon. Have made it a few times, and am planning to again later. Who could have imagined that adding coconut flakes to fried rice would be so delicious? Dog lover. Add the tamari, chili garlic sauce and juice of ½ lime. Pour the contents of the bowl back into the pan, breaking up the scrambled egg with your spatula or spoon. Another winner for the regular rotation – thank you Kate!! Thanks Kate (and Cookie)! Will definitely make this again! Please read my disclosure policy. Thanks for sharing, Katie. I find the Ginger Kale Rice recipe …good for the “Eyes” Optional add-ons: a fried … Thanks!! A little bit in granola is nice but I’m not a German chocolate cake gal. I used cauliflower, red pepper, mushrooms and carrots. I tried this for the first time this week and loved it! I hope you love my cookbook. Toss in kale … Thank you :). This recipe was AWESOME so tasty. Nicest new recipe I’ve cooked in a while. Of course, fried rice is always an incredibly versatile recipe when it comes to ingredient add-ins and swaps.  So if you want to maybe add in some extra protein (chicken, shrimp or crispy tofu would be great), some extra veggies (I was thiiiis close to photographing this with some shiitakes, which I still think would be a delicious idea), or spice it up by mixing in some sriracha (yum)…go for it.  I’ve also included options below for how to make this recipe gluten-free or vegan.  So you do you! I LOVE the coconut flakes in this. Love the coconut! Used a recipe for coconut rice because I didn’t have flakes and it worked out great! Our free email newsletter delivers new recipes and special Cookie + Kate updates! I made a few changes to the recipe for my family’s tastes ;-). Thank you! This will definitely go into our meal rotation. Spoken”!! Thanks for coming back to review!! Kale: A True Superfood. Madhu, Hi ! I love this recipe! Bye! 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