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.
2 tablespoons coconut oil or quality vegetable oil
2 eggs, beaten with a dash of salt
2 big cloves garlic, pressed or minced
3/4 cup chopped green onions (about 1/2 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
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!).
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.
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.
Pour the contents of the bowl back into the pan. Add the tamari, chili garlic sauce and juice of 1/2 lime. Stir to combine and set aside.
Slice the remaining 1/2 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.
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 2/3 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.