Fried rice takes on a thai-inspired twist with this super flavourful dish - crunchy kale and toasty coconut goes so perfect with our nutty brown rice!
2 tablespoons olive oil or coconut oil, divided
2 eggs, whisked with a dash of soy sauce
2 cloves garlic, minced
¾ cup chopped green onions (about 1 bunch)
1/2 a bell pepper, sliced
1/2 block firm tofu, coated in corn flour (optional)
1 medium bunch kale, chopped
¼ teaspoon fine sea salt
1/2 cup shredded coconut
2 cups The Little Rice Company brown rice, cooked and cooled (preferably from the day before)
2 teaspoons soy sauce
2 teaspoons chili garlic sauce or sriracha
2 teaspoons sesame oil
1 lime, halved
Chopped peanuts/cashews, to garnish
Heat a large frying pan over medium-high heat. Once the pan is hot enough, add 1 teaspoon oil and swirl the pan to coat the bottom. Pour in the eggs and cook, stirring frequently, until the eggs are scrambled and lightly set. Transfer the eggs to another bowl.
Add 1 tablespoon oil to the pan and add the garlic and green onions, fry until fragrant. Add in tofu and fry until lightly golden. Add in bell pepper, cook until tender. Add the kale and salt. Continue to cook until the kale is wilted and tender, stirring frequently, about 1 to 2 minutes. Transfer vegetables to bowl with eggs.
Add the remaining 2 teaspoons oil to the pan. Pour in the coconut and cook, stirring frequently, until the flakes are lightly golden, about 30 seconds. Add the rice to the pan and cook, stirring occasionally, until the rice is sizzling, about 3 minutes.
Pour the contents of the bowl back into the pan, breaking up the scrambled egg with your spatula or spoon. Cook until everything is well mixed, then remove from heat.
Add the tamari, chili garlic sauce, sesame oil and juice of ½ lime. Stir to combine.
Slice the remaining ½ lime into wedges, then divide the fried rice into individual bowls. Garnish with chopped nuts. Enjoy hot!
Recipe adapted from Cookie and Kate.