2 Tbsp finely chopped green garlic or garlic scapes
1 Tbsp fresh ginger, peeled and minced
¾ cup thinly sliced green onions
1 cup chopped seasonal vegetable (mushrooms, carrots, peppers, etc)
1 bunch lacinato or green curly kale
¼ tsp sea salt, plus more to taste
¾ cup large, unsweetened coconut flakes
3 cups cooked and chilled brown rice
1 Tbsp tamari or soy sauce
1-2 tsp chili garlic sauce or sriracha
1 lime, halved
Fresh cilantro, for garnish
¼ cup toasted sesame seeds (optional)
Instructions
Heat a large wok or skillet over medium-high heat. Once the pan is hot enough, add 1-2 tsp oil and swirl the pan to coat the bottom. Pour in the beaten eggs and cook, stirring frequently, until the eggs are scrambled and lightly set. Transfer the eggs to an empty bowl. Wipe out the pan if necessary with a paper towel.
Add 1 tablespoon oil to the pan and add the garlic, ginger, green onions and additional vegetable of your choosing. Cook until vegetables are just starting to get tender, stirring frequently, for 30 seconds or longer. Add the kale and salt. Continue to cook until the kale is wilted and tender, stirring frequently, about 1 to 2 minutes. Transfer the contents of the pan to the bowl with the eggs.
Add the remaining 2-3 tsp oil to the pan. Pour in the coconut flakes 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 hot, about 3 minutes.
Pour the contents of the bowl back into the pan, breaking up the scrambled egg with your spatula or spoon. Once warmed, remove the pan from the heat.
Add the tarmari, chili garlic sauce and juice of ½ lime. Stir to combine. Taste, and if it’s not fantastic yet, add another teaspoon of tamari or a pinch of salt, as needed.
Slice the remaining ½ lime into wedges, then divide the fried rice into individual bowls. Garnish with wedges of lime, cilantro and toasted sesame seeds.
