Fried rice is one of the simple and quickest meals to make. I loved the idea to incorporate kale into fried rice (instead of making Kale Chips or Nacho Cheese Kale Chips). I love the flavor of the earthy brown rice, fragrant green onions, fluffy eggs and the bits of kale. I know I will be making this often.
If you do not have scallions in the house, make Gwyneth Paltrow’s delicious recipe with onion. I also like using a little bit of butter for the flavor, but Earth Balance would be a great substitute.
Adapted from My Father’s Daughter
- 1/4 pound kale, stems discarded
- 1 T vegetable oil (1/2 T to make scrambled eggs, 1/2 T to sautee garlic)
- 1 T butter or Earth Balance
- 3 cloves of garlic, peeled and very finely minced
- 3 scallions cut into 1/4 inch pieces with kitchen shears
- 1 1/2 cups cooked brown rice
- 1/2 T plus 1 tsp soy sauce
- 2 egg whites scrambled
Cut the kale leaves in half lengthwise and then cut crosswise into small bite size pieces. Steam the kale for 7 minutes.
Meanwhile, heat the butter and vegetable oil in a large saucepan over medium-low heat. Scramble eggs whites and set aside.
Add more oil, add the scallions and garlic and cook, stirring, for 2 minutes, being careful not to brown the garlic. Raise the heat to medium and add the steamed kale. Cook for 2 minutes and then add the rice and cook for another 2 minutes, stirring. Add the soy sauce and cook for 30 seconds more.