Cookie and Kate

Whole Foods and Vegetarian Recipe Blog

Spicy Kale and Coconut Stir Fry

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Spicy stir-fried kale with coconut and rice (gluten free) - cookieandkate.comIf you don’t have anything nice to say, don’t say anything at all. That’s what my mom always told me. Maybe you’ve heard the same from your mom. Over the past week, as I’ve been confronted by some ugly aspects of my own personality and the food blog world, I’ve gone quiet. Insecurities and income instability have me questioning my every move.

I was struggling to find words worth sharing this morning when my phone beeped at me. “Pool day?” it asked. Those two little words reminded me that I have some sweet friends and the freedom to take off work for an afternoon. All is not lost!

kale, green onions, rice and eggs

I’ve already enjoyed stir-fry leftovers for breakfast today. This dish is a relatively quick weeknight meal that features a healthy dose of kale and some of my favorite Thai flavors.

stir-fry ingredients

Feel free to throw in any thinly sliced vegetables that you might have in the fridge, too. Red bell pepper is lovely, as are chopped Brussels sprouts. I bet thinly sliced carrots would be great, too. I actually intended to include bell pepper in the final photos like you see in the prep photos, but my second store-bought bell pepper was moldy on the inside. That’s probably what I deserve for buying an out-of-season pepper from who-knows-where. Guilty as charged.

I found the base recipe for this stir fry in an awesome new cookbook that recently landed on my doorstep, courtesy of a PR rep. It is appropriately titled, Brassicas: Cooking the World’s Healthiest Vegetables.

Brassicas are the cruciferous family of vegetables that include kale, brussels sprouts, cauliflower and other less trendy ingredients, like bok choy and turnips. Did you know that arugula is a brassica? That was news to me. Brassicas help prevent cancer, reduce inflammation and promote liver detoxification, so needless to say, they are a worthy (and delicious!) addition to your plate.

stir-fried kale and coconut

The book’s original recipe for spicy kale fried rice was really tasty, but I couldn’t help adding some complementary flavors. While I was savoring my first test run, I remembered how great lime and cilantro go with kale in my burritos. Then I recalled Heidi Swanson’s amazing kale and coconut flake salad. I added all of the above to my second try and loved it even more.

I thought scrambled eggs might be too weird to include with the coconut flakes, but eggs and coconut make a marvelous pair. The big, toasted coconut flakes are savory and remind me of bacon. We all know that bacon and eggs belong together, so today, I present to you a healthier, vegetarian option. You could take this dish a step further and throw in coconut bacon at the end of cooking, but I just incorporated the coconut flakes into the cooking process. Hope you’ll take my word for it and try it!

Thai stir-fried kale with coconut and riceA delicious weeknight vegetarian stir fry with Thai flavors! - cookieandkate.com

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Spicy Kale and Coconut Stir Fry
4.9 from 44 reviews
Author: 
Recipe type: Main
Cuisine: Thai
Cook time: 
Total time: 
Serves: 2
 
A vegetarian weeknight stir fry with sautéed kale, coconut flakes and rice. The dish is finished with Thai flavors like lime, cilantro and sriracha. For best results, cook your rice in advance and refrigerate until you're ready to start cooking (see note). This dish comes together very quickly—be sure to have your ingredients prepped ahead of time and placed near the stove, along with a big empty bowl for the cooked components. Recipe yields 2 servings.
Ingredients
  • 2 tablespoons coconut oil or quality vegetable oil
  • 2 eggs, beaten with a dash of salt
  • 2 big cloves garlic, pressed or minced
  • ¾ cup chopped green onions (about ½ bunch)
  • Optional: 1 cup thinly sliced vegetables, like bell pepper, carrot or Brussels sprouts
  • 1 medium bunch kale (preferably Lacinato but curly green is good, too), ribs removed and leaves finely shredded
  • ¼ teaspoon fine grain sea salt
  • ¾ cup large, unsweetened coconut flakes* (not shredded coconut)
  • 2 cups cooked and chilled brown rice**
  • 2 teaspoons reduced-sodium tamari or soy sauce
  • 2 teaspoons chili garlic sauce or sriracha
  • 1 lime, halved
  • Handful fresh cilantro, for garnish
Instructions
  1. Heat a large (12-inch or wider) wok, cast iron skillet or non-stick frying pan over medium-high heat. Once the pan is hot enough that a drop of water sizzles on contact, add 1 teaspoon oil. Pour in the eggs and cook, stirring occasionally, until the eggs are scrambled and lightly set. Transfer the eggs to your empty bowl. Wipe out the pan if necessary with a paper towel (be careful, it's hot!).
  2. Add 1 tablespoon oil to the pan and add the garlic, green onions and optional additional vegetables. Cook until fragrant or until the vegetables are 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 2 minutes. Transfer the contents of the pan to your bowl of eggs.
  3. Add the remaining 2 teaspoons oil to the pan. Pour in the coconut flakes and cook, stirring frequently, until the flakes are lightly golden. Add the rice to the pan and cook, stirring occasionally, until the rice is hot, about 3 minutes.
  4. Pour the contents of the bowl back into the pan. Add the tamari, chili garlic sauce and juice of ½ lime. Stir to combine and set aside.
  5. Slice the remaining ½ lime into wedges, then divide the stir-fry into individual bowls. Garnish with wedges of lime and a sprinkling of torn cilantro leaves, with jars of tamari, chili garlic sauce and/or red pepper flakes on the side, for those who might want more.
Notes
Recipe adapted from Brassicas: Cooking the World's Healthiest Vegetables by Laura Russell.
*Where to buy coconut flakes: Look for them in the baking section at Whole Foods, health food stores or well-stocked grocery stores. The brands I see most often are "Let's Do Organic" (green package) and Bob's Red Mill.
**Rice notes: Stir fries always work best with chilled rice. You'll need to cook about ⅔ cup dried rice to yield 2 cups cooked. If you're in a hurry, spread the cooked rice on a rimmed baking sheet and place it in the fridge or freezer to cool.
Make it vegan/egg free: Skip the eggs by heating the pan and then start cooking with step 2.
Make it gluten free: Make sure to use a gluten-free soy sauce, like tamari.
Storage suggestions: The dish tastes great the next day, whether reheated or served at room temperature.
Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate!

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  3. This looks wonderful!

    I hope you were able to have an enjoyable time at the pool with your friend and that whatever nastiness was bothering you fell by the wayside like big water drops off that fall from your bathing suit when you exit the pool. Your blog and what you share here is aMAZing (and delicious and nutritious – it changes people’s lives). Mean people suck, they always will. Don’t let them get you down. You are better than them.

    Reply

    • Lisa, thank you! I am feeling better after the pool and I’m about to head out the door for my friend time. Hope you have a wonderful weekend!

      Reply

  6. Not sure exactly what’s got you bummed, but I just wanted to say from a random blog follower (who’s not even all that good of a cook) that I always love your posts, and have probably pinned half your site. When I’m thinking, “hm. I want a veggie burger” or “what kind of salad could I make with this kale or spinach or chard?” or “I’m in the mood for a fruity dessert…” I almost always come to your blog first. I have yet to make something that hasn’t worked out well, and often the kids even like it, too – bonus! Anyway, hopefully thoughts like this will overrule whatever rude comments you’ve gotten lately, and you have a beautiful summer weekend!

    Reply

    • Sara, thank you! I’m so glad to know you’re out there reading. I’m also really happy to hear that my blog is a reliable resource for you! You make my work worthwhile. :)

      Reply

  7. Please cheer up and know that you brighten everyone’s days with your delicious posts. And then the love goes beyond that with the dishes your readers make and share with friends and family. You are great at what you do. Your recipes are excellent. The haters have it all wrong.

    Reply

  8. I’m sorry you’re dealing with negativity and self doubt. I feel like to some extent they’re always present with creative endeavors and I imagine especially so when you work for yourself. The independence and sense of personal fulfillment are worth it in the end though, I feel! Can’t wait to try this lovely stir fry!

    Reply

    • That’s a very good point, Trisha. I love what I do but I get bogged down with negative thoughts sometimes. Hope you enjoy this recipe!

      Reply

  9. I am new to your blog, but was drawn in when I went searching for a baked Yam fry that actually a)works and b)tastes as good as my shallow fried version. I made them last night and they came out as promised. Perfect!
    I love the photos and the recipes are wonderful and so full of variety. I am currently doing my menu plan for next week based on your the recipes in your blog.
    Cookie is great. You are great. Keep up the great work!

    Reply

  12. This is my dinner for next week. It looks amazing! Funnily enough I almost always have leftovers of at least five of these ingredients hanging around and I constantly think, “what the heck should I do with this??”

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  15. So sorry about your negative experiences, cannot imagine what they would be; you have a lovely blog and come across as a lovely person as well. I am not a vegetarian but your blog constantly inspires me to eat healthier and to cook delicious meatless meals not because they are pointedly meatless but because they are wonderful meals on their own right.

    And eggs with coconut = delicious! Once when I was just lazily throwing stuff together trying to make a semblance of dinner ended up with a cooked kale hot salad with toasted coconut and peanuts topped with two fried eggs, sooo good. I make it quite often now and there are Indonesian dishes that pair eggs with coconut too :)

    Reply

    • Thank you, J.S.! Now that I think about it, I bet peanuts would be an awesome addition to this stir fry. I still have some leftovers, so I’ll give it a try! Your improvised salad sounds amazing.

      Reply

  16. Well, if helps any, this internet stranger thinks you seem like a sweet, genuine and creative person, and I truly enjoy reading your blog. Sorry to hear things have been tough lately :(

    Thanks for reminding me of a great way to use leftover rice! This sounds like a delicious version of fried rice and I’ll definitely be trying it out.

    Reply

    • Hey Laura, thank you very much. I don’t want to be the type of person who needs reassurance, but it sure is nice to hear. I appreciate your comment. I hope you love the stir fry!

      Reply

  18. I’ve never thought of adding kale to a stir-fry but it makes total sense, I want to go try it right now! I’ve always wondered how to get those dark greens into stir fries…I imagine spinach would just go limp. Hope you enjoy your pool day!

    Reply

    • Yeah, I think spinach would get a little soggy. Kale retains its texture as long as you don’t overdo it! This stir fry is a delicious way to consume lots of greens in one sitting.

      Reply

  19. I am a sucker for all things Thai, especially when there are copious amounts of vegetables involved! And the whole “if you can’t say anything nice” statement… it’s funny, because I caught myself repeating it over a few times in my head this week. I hope you get some time to unwind this weekend. Both of the things you mentioned are things that I worry about too, so I totally know where you’re coming from. Enjoy that pool!

    Reply

  25. I love stir-frys like this! So quick, easy and healthy! And don’t let mean people bother you. Mean people are dumb, and you have no time for them. Your blog has been one of my favorites for a long time, and you were actually one of the reasons that I had the confidence to start my own blog! You are doing great things, so keep up the great work, sister :)

    Reply

  26. Love your blogs! Love your recipes! Love your stories about your dog! I am always excited to see your name pop up in my email knowing there is something delish about to happen. My friend always says, if you can take the high road or take the low road, always always take the high road, even if it kills you.

    Reply

  27. This looks scrumptious! Can’t wait to make it. Hang in there Kate, some people are rainclouds and others are sunshine. Thank you for your positive work and recipes.

    Reply

  28. This looks SO delicious and I truly hope the coming week is better to you! Just so you know… I pin just about every recipe from you that hits my inbox and I actually spent about an hour a couple months ago going through your whole recipe index and pinning everything I wanted to make at some point. Also- you’re Slaw Lady. So remember that you’re famous when you’re feeling down! xo
    http://www.youtube.com/sparklesandsuch26

    Reply

  29. I just wanted to echo what everyone is saying. This is one of my favorite food blogs. Your recipes are reliable and tasty. But more importantly you have inspired me, which feels really corny and lame to admit. Your story of working in cube land and using this blog to break free inspired me to start my own blog and quit my job. My blog is on no one’s radar but my own but it makes me happy. So thank you for being brave and sharing, because to me, it’s meant something.

    Reply

  30. This recipe sounds so good that I ordered coconut chips online from my favorite raw nuts dealer. Since I’ve found your food blog I have to say that this is my favorite one, and it is now the only one I check out for recipes. I’m a semi-strict veeggAtarian, but your recipes work great for me. I’m semi-strict in that if a recipe calls for an egg or two, I’ll borrow them from my neighbors pastured hens. Although, homemade scrambled tofu isn’t half bad when flavored with my turmeric based spice recipe.

    Reply

    • Sandy, thank you! I’m really happy to hear that you enjoy my blog so much. Your turmeric scrambled tofu sounds good to me! Would you mind sharing the name of your online nut dealer? Sometimes other visitors ask for recommendations and I don’t know where to direct them.

      Reply

      • Hi Kate, I like Nuts.com. They carry organic raw nuts which are a bit expensive, but I am sure of what I’m getting. I buy in bulk and refrigerate them, but of course I don’t eat them in bulk. Also, they carry raw organic sunflower seeds, quinoa, kaniwa, chia seeds, dried fruits, nut flours, hemp seeds & products, cacao nibs, and more. My small town doesn’t carry what I need for a healthy vegan diet so it’s worth it to me.

        Google “scrambled tofu turmeric” for ideas on how to make scramble egg substitute for any recipe. Turmeric is a very healthy spice and it doesn’t impart very much taste when not added with other Asian spices.

        Reply

  31. This sounds really delicious – I will have to try this combination of flavors! I love a good stir fry and this is definitely a healthy version. Hope you are feeling better and enjoying the weekend!

    Reply

  34. How did you know I had almost all of these ingredients on hand but didn’t know what to do with them? I made this dish for dinner last night–declared a “must repeat” after one bite. Sprinkled some peanuts on top for a bit of crunch. I started following your blog after you name kept popping up on Pinterest–what a find you are! You are blogging about a diet a try to keep with varying degrees of success. Your recipes keep me in the game. I appreciate your work and energy. Your strawberry kale salad with granola was my “gateway” recipe and now I’m hooked!

    Reply

    • Hooray!!! Happy to hear that this recipe made it to “must repeat” status. I added some peanuts to my last bowl of leftovers, yum! Thank you very much for commenting. :)

      Reply

  35. I hope whoever has made you sad is having their butt whooped by karma!
    This stir fry looks genius! My other half is not a fan of kale, but he certainly loves stir fry, I bet if I added some real bacon to his (I’ll take the coconut version thanks) that he would gobble this down without realising just how good it is for him :) I’ve never contemplated the pairing of coconut and eggs before, but now I think about it they would be a great couple.
    Kale and coconut now on the shopping list for next week! Thanks Kate!

    Reply

  36. I’m so sorry to hear about the current stressors. Mean people often get me down, too (as does income insecurity, argh!). You are AMAZING and I am glad that you do have positive people in your life to reinforce that fact. I know that this blog will continue to go from strength to strength and that is mostly due to the fact that you invest so much of yourself into it (your honesty, photography talent and knack with real flavours). Take care lovely. Oh, and this kale and coconut stir fry? YUM! I’ve tried a similar combo myself and loved it. Will try your version xxx

    Reply

  37. Girrrrl, I hear you. I’ve seen it and felt it, the insecurities, the instabilities and I’ve seen some of that ugliness, too. For me, I try to remember and focus on all of the amazing things about what we do and those super incredible folks I have met – even with the weird yuckiness that can show it’s head sometimes and that weird competitiveness of some folks. It sure can be hard sometimes, but truly some of the most amazing people in my life, I have met through blogging. Glad to hear you had a good friend whisk you away to the pool. Hope things are better this week for you.

    Reply

    • Glad you can relate, Beth! Sometimes I just want to crawl into a hole instead of publishing work for the world to see. Sometimes it’s just too much. This week is looking up. Hope it’s going well for you, too!

      Reply

  38. This is such a lovely sounding recipe! One that I would thankfully make on a weeknight when craving something quick, comforting, and veggie loaded. Making this soon.

    I’m so sorry for the struggles you’ve experienced lately. You are such a creative, inspiring, and kind person. Never forget that you’ve created a community of like-minded people, readers and fellow bloggers, you can always turn to for support. You’re great, Kate! Don’t let some nasty incidents or people make you forget or doubt that. xoxo

    Reply

  39. Hi Kate, I just want to echo all the support posted above – I’m quiet myself in terms of commenting, but have made a countless number of your recipes and am always looking forward to what you post next. Especially now I’d like you to know your blog and food inspiration has sent so much positive energy my way – thank you!

    Reply

    • Thank you, Stacey. I’m so glad to know you’re out there, reading and cooking along. Also glad to hear that you get a positive vibe from this space of mine! Sometimes I worry about putting out any negativity, but I don’t want to give the false impression that full-time blogging/my life is a cakewalk! Hope you’re having a great week so far!

      Reply

  42. Keep your chin up and keep writing. Though, I hear ya; I have some crazy trolls that don’t comment on my site, but do comment on the Bites blog where I contribute. Doing my best to ignore them and keep writing about what I love.

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  43. I just love you for posting this! I bought the hugest bundles of purple kale at the farmer’s market this weekend because they were so beautiful and tempting and such a good price. I didn’t have any plans for them though. PERFECT TIMING! I love the flavors here, all the garlic and coconut and everything I love about Thai food! I’m always gleaning recipes that help me use up veggies and this is perfect. Going on this week’s menu, thank you!

    I honestly think we all question our decisions sometimes. Don’t let that devalue the thought and consideration you put into making that decision and seeing it through. You are awesome! Keep it up girl!

    Reply

  46. I made this tonight to have for dinner tonight and lunch tomorrow. It is absolutely soul-satisfyingly delicious. I am obsessed with coconut and was a use up of my farmers market kale. I LOVED it.

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  47. I love your blog and I am always telling people about it. It is obvious you love what you do and that’s why you are so good at it. Not everything is for everyone and unfortunately there is always going to be someone that doesn’t like you or what you are doing. That’s ok, it’s their problem not yours. Keep doing your thing!! Shine on xx

    Reply

  49. Kathryne, I’m sorry to hear you’re having a rough week. You share so much beauty, health and deliciousness with all of us… it makes me mad to think of meanness coming your way. In fact I feel like kicking some butt on your behalf;)
    Hang in there my friend,
    E

    Reply

  51. I’ve been drooling over this recipe since you posted, and finally decided I would make it today regardless of my coconut flake amnesia that hits every time I enter the market. This recipe is absolutely scrumptious! I did use coconut oil during veggie sautée time, and it was magic. Thank you, again, Kate. I can only imagine the types of evils that lurk in the blog world, but just so you know, I think you’re blog is awesome and I look forward to every post. Give Cookie a little scratch behind the ears for me…if she’s into that sort of thing :-)

    Reply

  52. Thought you might like to know that you are my favorite food blogger! I consider myself a work in progress when it comes to learning to cook, and you have been a huge and important part of that journey. I have loved everything I’ve made of yours(let me give a shout out to your Arugula Cremini Quiche I made last weekend-it was the hit of our brunch!). I appreciate what you do, and all the time you’ve taken to answer my questions here and there along the way. Thank you for being you. :)

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  54. I hope things are looking brighter for you. When life throws me a shitty hand I always find comfort in my kitchen and I think you can totally relate. This meal looks wonderful and simple. My favorite combination!

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  55. Eating this right now and it is blowing my mind! Took someone’s advice about tofu instead of eggs by throwing in chopped Tempeh with the rice while heating that up. Quick question, what’s the importance of the rice being cold vs. cooking it along side the stir fry? THANK YOU!!!

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    • Hooray! Thanks, Tricia. I’m no stir fry expert, but the real experts say that fried rice turns out best with chilled rice. I think it’s because freshly cooked rice is too moist and clumps together?

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      • That makes sense to this stir fry rookie! I love your blog btw, check it daily along with ohsheglows. I don’t know what I would eat if it weren’t for you two! Food would be so boring….

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  56. Yum! I made this tonight and it was a big success. Used julienned red bell peppers, basmati rice and a dash of red chile flakes for extra heat! These one-pot meals are my absolute favorite. Thanks for sharing!

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  58. Hope everything is okay, chica, and I’m glad you have some good people in your life to help get a smile on your face! I think we all have those moments of doubts and insecurity and WTF AM I DOING?! Sending hugs!

    And I want this stir fry in my life as soon as possible. It has all my favorite stuff in it!

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  59. You have been hands-down, my favorite food blog for awhile, and after making this stir-fry and falling in love with it, I finally decided to tell you how much I love your site. I’m not even vegetarian, but all of my favorite recipes come from you. Just wanted to say thanks and keep up the awesome work!

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  60. i got excited when i saw this recipe … so if that gives you any reassurance then there you go! Always love reading your posts. Hope all is better now!

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  61. Kate – I made this last night for my husband & I and we loved it! I subbed quinoa for the brown rice and added finely chopped carrots & a red and orange bell pepper…it worked out really well. The flavors were awesome and I’m looking forward to leftovers today :)

    I’ve never commented before, but frequently check your blog and so appreciate your recipes. You make eating whole foods so easy and delicious. I especially love your roasted cauliflower and farro salad.

    Thank you!!!

    Reply

    • Una, thank you for commenting! Your version of the stir fry sounds so delicious. I’m delighted to hear that you are enjoying my recipes, thank you!

      Reply

  62. I almost never comment on blogs, but after making this recipe for the second time in two weeks I knew I had to. This stir fry is amazing – my husband (a dedicated meat eater) said that he wanted to have it every week! Success! Thank you for your delicious recipes and gorgeous photos!

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  63. I was so excited to see this recipe, so I tried it to reward my husband with a good, creative meal. And it was just that!! My meat-loving hubby loved it! I love that you add Thai and Asian flavors to your recipes. Your blog is my favorite go to for recipes. Keep the awesomeness coming! :)

    Reply

    • I’m glad you both enjoyed the stir fry, Mary! Thank you for commenting to let me know and for following along! More recipes coming soon. :)

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  64. Kate, we loved this dish! Well — I threw in some shredded chicken for my husband, but I enjoyed my vegetarian dinner very much and made sure he knew I had dibs on the leftovers! :) My mother stopped by unexpectedly and enjoyed it very much also. Keep those kale recipes coming! It’s that time of year, greens coming out our ears!

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  65. Hi Kate! Love this recipe – Am wondering how long you can leave it in the fridge for? I like to foodprep on Sundays, and would be great to make one large batch and eat it a few times, but want to know HOW MANY –
    Thanks for the find!

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    • Hi Ashley, good question. I was going to suggest two days max, but another commenter said her leftovers were good for four days!

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  66. Wow, this was amazing! Stored several servings for lunches and they held up well over 4 days. This is definitely one of my top 3 favorite recipes from C&K- thank you so much for all your hard work!

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  67. Kate, this looks fantastic! Can’t wait to give it a try.

    And I must echo everyone else here: I absolutely love your blog and your recipes. Keep doing what you love and ignore those who may not appreciate it. You’ve got such a great following who looks forward to each and every new post! :)

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  70. This was so awesome! I shared it with all my friends and am going to try a noodle version tonight. Looking forward to trying more of your recipes – great site!

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  71. I was browsing your site tonight for inspiration to use up the leftover day-before-grocery-shopping food in my fridge, and this was perfect! All the flavors I love, and easy to make with a few subs for what I had on hand. I used spinach instead of kale, and quinoa instead of rice, and it was still fantastic! Thanks for the recipe, I love love love your blog. Almost all my favorite recipes have been culled from here.

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  72. Kate:

    Made thus recipe tonight. The combinations of flavors was absolutely wonderful. You clearly put a lot of thought and hardwork into these recipes to make them “just right”. Much appreciated as I move towards a vegetarian diet.

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  73. This was yummy – we were left wondering why we don’t make simple, healthy stuff like this more often. Thanks!

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  74. Made this tonight for dinner. Delicious!! I added some grated ginger to both the cooking vegetables and the rice which worked well and added a nice brightness. Also, not that I’m one to plug Trader Joes, but they have bags of roasted coconut chips that are crispy and super tasty, and just needed to be lightly toasted in a dry skillet before adding. This is definitely going in the dinner rotation. Thank you!

    Reply

  75. WOW.

    I can’t stop eating this! its delicious and perfect for a packed lunch. I didn’t have brown rice on hand so I used bulgur and it turned out just fine!

    I also love quick this was to make!

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  76. This was delicious! I added a cup of mushrooms, a cup of red bell pepper, a dash of curry and substituted liquid aminos for the soy sauce and it was plentiful and tasty! I divided it into 4 servings and it was plenty. Thanks so much for this!

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  77. I made this tonight – how delicious! I went with adding red pepper… and carrot… and oven roasted tofu…. I couldn’t stop adding things. All delicious. Thanks for the recipe!

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  78. Hi! This recipe has been on my ‘to try’ list for weeks and I finally made it for dinner for me and my family tonight. We loved it! And I have two children who are not easy to please! Hats off to you–thank you for another fabulous recipe.

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  79. I had some kale to use up and was looking for a recipe on pinterest. I usually make an awesome kale salad, but was looking for something hearty and warm this time. I was so psyched to see that I already have every ingredient on hand. A recipe you don’t have to shop for is my favorite kind! I’m sure it’ll turn out great. Thanks!

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  80. This recipe is so tasty! It took me only about an hour to whip up, including cooking dry rice. I added peppers and sliced carrots. I love the slight sweetness from coconut. Delicious! Love your recipes, Kate.

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  81. Delicious! My family devoured the whole pan of this tonight. Your recipes are amazing and I always tell all my friends about your blog. I already have a few of them hooked too!

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  83. Kate, I just discovered your website and I’m just in awe. Some of these recipes look so good I could cry. The freshness of the ingredients and the amazing flavor combinations…AHH! I want to cook every single thing!
    Thank you thank you thank you!

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  84. Hi Kate,

    I’ll admit that I’m a bit obsessed with food blogs. After drooling over everyone’s newest offerings all week, I try to sit down every Sunday and fill a page of my kitchen notebook with food ideas for the upcoming week. I just noticed that almost every recipe this week has “(C+K)” next to it, and the same can be said of almost every week since I discovered your blog a few months ago. Your recipes are fresh and creative, while still realistic and down-to-earth, and I really appreciate your anecdotes and cooking techniques. Plus, you seem to read my mind when it comes to my “what to use in the fridge/pantry” list. Thank you!!

    Also, I wanted to share that we made this stir-fry last night and it was fabulous. I love the technique you used for cooking the different components in steps – fluffy eggs, just-crisp veggies, and crunchy rice – Oh my :)

    Reply

    • Janelle, thank you! Your comment really brightened my day. Delighted to know that you are enjoying my recipes so much! All my best to you.

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  85. Just made this for dinner and my whole family had seconds! So good! A couple changes: I forgot to precook the rice, so as soon as it was finished cooking, it went right in. I used this method to bake 20 oz extra firm tofu in place of the eggs: http://www.abeautifulmess.com/2014/09/honey-miso-stir-fry.html
    I used a mix of carrots and broccoli as the veggies and used more than 1 cup, maybe 1 3/4.
    Thanks for another great one! :)
    http://www.youtube.com/sparklesandsuch26

    Reply

  86. Why am I just coming across this recipe now- it literally has all of my favorite flavors and so many great veggies! Have you tried it with other leafy greens- mustard greens, collard greens, etc.?

    Reply

    • Hey Katy! It’s definitely one of my favorites. I haven’t tried it with other greens but any hearty greens should work well!

      Reply

  87. This recipe sounds delicious! Making it later tonight. Is it necessary to use the coconut flakes? I’m not a fan of coconut…will the flavor of the dish drastically be altered if they arent used?

    Reply

    • Hey Britt! You can skip the coconut flakes if you’d like. The dish will have a little less depth but I think it will be delicious regardless. I used to hate coconut until I started trying unsweetened coconut products. Coconut flakes have a little bit of a savory touch.

      Reply

  88. I made this for dinner tonight and thought for sure my kids wouldn’t go for it, and my husband and I would have plenty for ourselves. Not so. The kids LOVED it. So happy I kept out the heat and we just added it to our own portions. Next time I will double this and I am thinking of adding a fried egg on top, rather than scrambled mixed in.

    Reply

  89. This was by far one of the best stirfrys I’ve ever made. Savory slightly sweet crunchy, all my favorite flavors and so filling! Im training for a half marathon so to up the protein I added firm tofu rather than subbing it for egg. Since I’m pescatarian, I added a splash of Thai fish sauce which I thought really made it taste like Thai takeout. Definitely repeating this one!!!

    Reply

  90. Seriously, the only problem with this recipe is that now that I’ve tried it I can never eat anything else again. It was the most delicious thing I’ve ever eaten!! You are amazing Kate!

    Reply

    • Hi Tina, I’ve found them at Whole Foods, health food stores and well-stocked grocery stores, usually in the baking section. The brands I see most often are “Let’s Do Organic” (green package) and Bob’s Red Mill.

      Reply

  94. I tried this recipe last night because I was looking for a filling, healthy and unique stir-fry recipe. I added an extra egg and per your suggestion, some shredded brussels sprouts. My boyfriend and I absolutely loved it! The coconut shreds are an amazing touch and thanks to you, I’ve now found a way to incorporate heaps of kale into dinner. Looking forward to trying more of your recipes. So happy to have stumbled on your blog!

    Gratefully,
    Ariana

    Reply

      • I have a garden full of Kale and came across this recipe while browsing for different ways to use my harvest. I’m not vegetarian and wanted a little more protein so I added a cup of cubed chicken breast. I love the mix of the flavors with the coconut and Sriracha. I’ll be making this all summer.

        Reply

  95. Just made this for lunch, and it was great! I made it vegan by swapping out the eggs for garbanzo beans to keep the protein. Will definitely be making this again!

    Reply

  96. Would using sweetened coconut flakes cause a big difference than using unsweetened? All I could find in my store was sweetened and don’t want to order them online

    Reply

    • Yes, I think they would affect the flavor quite a bit, unfortunately. I’m sorry you’re having trouble finding the flakes!

      Reply

  97. Wow! Genius! Crazy ingredients! Not even sure why I decided to make this dish, but I am SO glad I did! I followed your recipe exactly with one change, I used quinoa instead of brown rice (that’s what I had in my pantry). This was so flavorful, satisfying, and probably loaded with antioxidants, vitamins, minerals, and protein! Thanks for sharing!

    Reply

  98. I’ve just finished a bowl of this. It was lush -I didn’t want it to end
    So, so delicious -thank you! Will be making the Arugula (or rocket, as we call it here in the UK), Dried Cherry & Wild Rice Salad tomorrow. Very much looking forward to it! Thank you! F x

    Reply

  99. Hi Kate, i just make this meal for my vegetarian teenager and husband and they absolutely loved it. I used jasmine rice and cooked it in some coconut milk. I loved the coconut flavor combined with the lime juice, chili, garlic and coriander. I will be making this one again.
    Thanks for posting.

    Reply

  101. A year and a half later and this recipe still amazes me, so I had to comment again! It comes together quickly once the prep of chopping the kale is done, so it’s perfect to use up leftover rice for a weeknight meal. I used chili garlic instead of sriracha this time and I prefer it this way with serving the sriracha on the side. Adding sliced red pepper and 1 cup of edamame took it to a whole new level! LOVE!

    Reply

  102. This was great! I ordinarily stick to the same, boring stir-fry routine, so it was fun to change it up a bit with the kale and lime juice. Thanks so much, I’ve never been disappointed here! :-)

    Reply

  103. Hi!
    I was thinking about making this recipe for dinner tonight and was wondering if tofu would be good if it was added to this recipe?

    Thank you.

    Aneesha

    Reply

    • Hi Aneesha, yes, I think it would be great! You could just scramble it with the rest, although I personally don’t love the texture of scrambled tofu. Another option would be to bake it like this and stir it in at the end.

      Reply

  104. Made it tonight for dinner, without the coconut flakes since my husband hates them. : ( I used coconut oil though, I also added some chopped peanuts to it at the end because I felt like without the coconut flakes it needed a little something extra and it was super yummy!!

    Reply

  105. Holy moly! Incredible! I used quinoa instead of rice and my “other” veggies were red bell pepper. I also added a small amount of leftover lean beef tips. A lot of prep and dirty dishes but I will work out a system. I’ll be making this again and again.
    P.S. Don’t forget lots of fresh cilantro if you’re a fan.

    Reply

  106. Yum! I made this last night with some leftover short grain brown rice. I never thought to put in coconut flakes but that made the dish. Even the kids liked it and they are not usually coconut fans.
    Thanks!

    Reply

  107. Dear Kate,

    I think it is very important to be accurate in your description of recipes. This is a vegetarian recipe not a vegan recipe. The moment you use eggs in your recipe it is no longer free of animal bi-products.

    Regards,

    Sven and Stacy

    Reply

  108. I keep meaning to comment on this recipe, because I’ve made it countless times and passed it to many other people. When I first read the ingredients I thought it sounded like too many different flavors all together but they really work, and it’s a very unique and wonderful dish. The only thing I do differently is to add more veggies, probably about 3 – 4 cups instead of one.

    Reply

  109. I’m only finding unsweetened coconut shredded flakes. Can I still use these in the dish even if they aren’t the larger flakes?

    Reply

  110. This was the first recipe that popped up when I Googled “Kale and leftover brown rice Gluten Free” — and I had everything except the cilantro and green onions (I pulled leeks from the garden instead). It was fabulous! This is one I will fix again soon. Thank you.

    Reply

  111. Hi Kate! We had this for dinner last night. It was great. My husband, Mike, enjoys cooking so lately I have been getting all the ingredients together and he gets to do the fun part. That’s fine with me, I sit with a glass of wine read instructions to him and we catch up on our day. We are really enjoying cooking and eating vegetarian.
    Thanks!

    Reply

  112. SVEN where did she say it was vegan? I only see the note below?

    MAKE IT VEGAN/EGG FREE: Skip the eggs by heating the pan and then start cooking with step 2.

    Reply

  113. Hi Kate! I only have shredded unsweetened coconut on hand – would this work as a substitute to the flakes? How much would you recommend? Thanks!

    Reply

  114. I am not much of a cook, but gosh i LOVE your site! This recipe is amazing and it is now part of our weekly meal plan (although I’m still working on the kids). I also love your veggie burgers!! Thanks for putting together such interesting and yummy recipes!!

    Reply

  115. Can’t wait to try this recipe; looks great!

    To clarify: is it 2C of uncooked rice, then cooked and chilled? (Which would be more than 2C in the end.) Or is it 2C of cooked rice total?

    Thanks!

    Reply

  116. Another winner! Starting to feel like a broken record as I leave another comment on another great recipe…Thanks, Kate!

    Reply

  117. Do you happen to have the nutritional information for this meal? Thank you! I’m trying it out tonight, and cooking as we speak :)

    Reply

  118. Again…. Eggs are not vegan food, you have a good full article with 20 vegan gluten free recipes but lost of the, contain food from animal such as eggs or cheese.

    Reply

    • I often mark recipes as vegan if they are very easily made vegan by omitting a small amount of cheese, and so forth. I provide substitution suggestions in the recipe notes. I provide those notes as a service to my vegan readers, so they don’t miss out on recipes that are great in their animal product-free form.

      Reply

  119. I have been eyeing this recipe for a coupe months, I finally made it for dinner tonight. Omg!!!! So delicious! I will be making this again real soon! Thank you!

    Reply

  120. I have been eyeing this recipe for a few weeks, I finally made it tonight. It was so good! I will be making this again soon. Thank you!

    Reply

  121. I’m a new reader and just wanted to tell you how much I’m enjoying your blog. Your writing style is very appealing and easy to read, and I’ve loved the two things I’ve made from your blog so far – this stir-fry and the African peanut soup. Keep up the great work!

    Reply

  123. Love your recipes but
    If you could only write the recipe and comments that pertain to the
    Recipe ONLY, that would be very
    Helpful since the paragraphs you write take so much time to
    Get through.as a result I see your recipes rarely, and will get to the point where i don’t read them at all.
    Thanks

    Reply

  124. This recipe was fantastic. I am new to cooking with kale and in attempting to find a good starter recipe I gave this one a try.

    So good!

    Your directions are so easy to follow and thorough.

    I wish I had taken a picture. I used diced pepper and the combination of colors made the dish even more visually enticing.

    I just joined a CSA program this summer so that I could experiment with some new veggies and ideas.

    I look forward to gaining more inspiration from your site.

    Reply

  125. YUM! Thanks for the re-post on this one, otherwise would not have seen it. I totally bought shredded coconut by accident (despite clear instructions to not use shredded coconut), but still used it and it tasted great. Toasted up golden brown and mixed with the rice really well. I used brussels sprouts and they worked great, might use red bell pepper just for color next time. This will definitely be made again when we have any leftover rice.

    Reply

  126. Never liked kale because I didn’t know how to prepare it so it wasn’t tough and bitter.
    I will try this simple method of incorporating it into a tasty dish.

    Reply

  127. Okay so I tried out this recipe and just finished eating it, and let me say, I am amazed. I am not someone who can cook..at all. Like making a sandwich is where I draw the limit. But this recipe was so easy to follow, and so quick, and the flavours are beautiful!! Thank you so so much for this recipe. I’ll be a regular reader now :D

    Reply

  128. This was so delicious! I was at Target and could only find finely shredded unsweetened coconut so that is what I used. Thicker coconut chips probably would give a little more crunch but I only saw sweetened ones and I didn’t want the extra sugar. Regardless, the flavor was still there! I doubled the recipe to feed my family of four. It makes a big, hearty portion. I threw in some extra veggies but that sautéed kale was just the showstopper. My mom needed a little “crunch” so she added some sunflower seeds but the dish was satisfying on its own. I would definitely make this again!

    Reply

  130. This dish is amazing!
    Ill admit I did exclude the coconut but that’s because I couldnt find shredded coconut ANYWHERE (UK).
    Overall the dish was flavorful and filling… exactly what you want in a meal.
    I am looking forward to trying the rest of your recipes (you might have made a vegetarian out of me).

    Reply

  131. I chose to make this dish for a small dinner party I was hosting for friends. I decided to double the recipe and add broccoli and orange pepper.I have never cooked with unsweetened coconut before, but I like to try bold new dishes. The flavors (lime, sriracha, coconut, and kale) really complement each other well. It was delicious! Thanks for the great ideas.

    Reply

  132. Just made this tonight! I did not have chilled rice, so I used quinoa. I could not find unsweetened coconut flakes, so used 1/4 cup sweetened. My husband and I really enjoyed it. I found your blog last year and it has become my go to blog for veggie ideas. I really enjoy it! Thank you!

    Reply

  133. Absolutely love this! I triple, quadruple -and more- to feed the fam! Flavorful and nutricious! Thanks for the recipe!

    Reply

  134. I have started a new journey with eliminating meat from my diet. I feel like I may lose my mind if I don’t find more creative ways to enjoy fruits, vegetables, beans and grains. I keep eating the same boring things. This recipe grabbed my attention and just may keep me on my new path for a little while longer. I will definitely be going to the market today to buy the needed ingredients. I hope my dish will look as great as yours. I hope it tastes as good as it looks. Thanks for sharing!!

    Reply

    • It’s so important to keep things varied and fun during this transition! Don’t let monotony be the thing that makes you ditch the vegetarian life. It doesn’t need to be boring! Let me know how this turns out, and I hope you find more delicious recipes here!

      Reply

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