Ingredients
Scale
- 2 tablespoons coconut oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red chili, deseeded and finely chopped (optional, for extra spice)
- 4 cups cooked jasmine rice, day-old is best
- 1 bunch kale, tough stems removed and leaves chopped
- 1/2 cup full-fat coconut milk
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1/4 cup chopped fresh cilantro, for garnish
- Salt and black pepper to taste
Instructions
- Heat coconut oil in a large skillet or wok over medium-high heat. Add onion and cook until softened, about 3-5 minutes.
- Add garlic and red chili (if using) and cook for another minute until fragrant.
- Stir in the cooked rice, breaking up any clumps. Cook for 3-5 minutes, stirring occasionally, until the rice is heated through and slightly toasted.
- Add the chopped kale and cook until it wilts, about 2-3 minutes.
- Pour in the coconut milk, soy sauce, brown sugar, and lime juice. Stir well to combine all ingredients.
- Continue to cook for 2-3 minutes, allowing the sauce to thicken slightly and the flavors to meld.
- Taste and adjust seasoning with salt and pepper as needed.
- Remove from heat and stir in fresh cilantro.
- Serve hot and enjoy.
Notes
- For a vegetarian option, you can add scrambled eggs or tofu.
- Feel free to adjust the level of spice by adding more or less chili.
- Day-old rice works best for fried rice as it is drier and prevents the dish from becoming mushy.
- You can add other vegetables like bell peppers or carrots for more color and nutrients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 8g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg