There are countless versions of fried rice. It can be a stand-alone meal or a splendid side dish. Some of my favorites are ramen fried rice and kimchi and Spam fried rice. Quick and inexpensive, this particular version couldn’t be easier to make. Leftover brown rice with wilted kale makes for a healthy meal. I make it regularly and I don’t think I’ll ever tire of it.
Don’t skip the turmeric. It’s what gives this dish a slightly earthy flavor and a gorgeous color.
Once the rice is warmed and crisped, handfuls of kale get tossed into the pan until wilted. If your pan is hot enough, some of the kale will get a bit charred. This adds another level of flavor to the fried rice.
The garlic is cut into thin slices then lightly browned until the edges are crisp. Fresh ginger and green onions are stir-fried with the garlic before adding the turmeric and eggs.
You’ll end up with a gorgeous pan of fried rice that is healthy and delicious.
I like to serve the fried rice with sriracha sauce which adds the perfect kick to this meal. Sprinkle sliced green onions and squeeze fresh lime juice over the rice just before serving.
- 6 green onions, thinly sliced (set aside a tablespoon for serving)
- 2 tablespoons grapeseed oil, divided (or another mild flavored oil such as canola)
- 2 cups cooked short grain brown rice (day old is best)
- 1 small bunch Tuscan kale, ribs and stems removed, leaves torn (about 2-3 ounces)
- 2 small garlic cloves, thinly sliced
- 1 tablespoon finely chopped peeled ginger
- ¾ teaspoon ground turmeric
- 2 large eggs
- lime wedges for serving
- Heat 1 tablespoon of oil in a large nonstick skillet over medium heat. Add rice, breaking up any lumps. Pat down into an even layer and cook, undisturbed until beginning to crisp, about 3 minutes. Toss and continue to cook, adding kale by the handfuls and letting wilt slightly before adding more. Toss occasionally, until rice is heated through and all the kale is wilted, about 3 minutes. Season with salt and transfer to a plate.
- Heat remaining 1 tablespoon oil in same skillet over medium-low heat. Add garlic, ginger, and green onions, stirring often until garlic is lightly browned (careful not to burn) around the edges, about 1-2 minutes. Turn heat up to medium sprinkle turmeric over, then stir in eggs. Using a pair of chopsticks or a heatproof spatula, blend whites and yolks with garlic, ginger, and green onions until the eggs are barely set. Return rice and kale to the skillet, tossing occasionally until hot, adjusting heat as necessary. Divide fried rice between two plates and top with reserved green onions. Serve with sriracha sauce.
