I’m jet lagged from my trip to Greece, so I made one of my old favorites to share again! It’s comforting and packed with nutrients, which is just what I need right now.
In fact, I enjoy this recipe so much that it inspired a recipe in my cookbook, the colorful coconut fried rice with edamame on page 182. If you haven’t tried that one yet, you’ve really missed out.
This dish is a relatively quick weeknight meal and a fun alternative to my go-to extra vegetable fried rice. This recipe has some Thai flavors, including sriracha, lime and cilantro.
I added coconut flakes, too. 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.
For some reason, when I shared this recipe four years ago, I called it a stir-fry. It’s fried rice, not a stir fry! This is a stir fry. Moving on.
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 found the base recipe for this stir fry in an awesome cookbook that 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.
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.
Hope you’ll take my word for it and try it! Please let me know how this recipe turns out for you in the comments.
Watch How to Make Spicy Kale and Coconut Fried Rice
Spicy Kale and Coconut Fried Rice
- Author:
- Prep Time: 20 minutes
- Cook Time: 15 mins
- Total Time: 35 minutes
- Yield: 2 1x
- Category: Main
- Method: Stovetop
- Cuisine: Thai
A vegetarian weeknight fried rice 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 high-heat oil such as avocado oil, divided
- 2 eggs, whisked together with a dash of salt
- 2 big cloves garlic, pressed or minced
- ¾ cup chopped green onions (about 1 bunch)
- Optional: 1 cup chopped vegetables, like bell pepper, carrot or Brussels sprouts
- 1 medium bunch kale (preferably Lacinato but curly green is good, too), ribs removed and leaves chopped
- ¼ teaspoon fine 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
- 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 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 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 1 to 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, 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 tamari, 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 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. Here’s how to cook brown rice.
Make it vegan/egg free: Skip the eggs by heating the pan and then start cooking with step 2. For extra protein, you can stir in 1 cup defrosted frozen shelled edamame in step 4.
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.
Tricia
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!
Kate
Hooray, thanks, Tricia! Your version sounds stellar.
Sean Ballacchino
This recipe was amazing! So much flavor…mmmmmm, I will be making this again soon! Thank you Kate!
Kate
Hooray! Thank you, Sean.
Lauren
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! :-)
Kate
Thank you, Lauren! :)
Aneesha
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
Kate
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.
Gemma
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!!
Rebekah Fisher
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.
Kate
Thanks, Rebekah! Glad you enjoyed this one!
kelly
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!
Kate
Thank you, Kelly! Happy to hear it.
Sven
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
Patricia
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.
Nikki
I’m only finding unsweetened coconut shredded flakes. Can I still use these in the dish even if they aren’t the larger flakes?
Jenny
i do! I can’t find the larger flakes so i use shredded and it still tastes great!!
Julia
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.
Annie
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!
Annie
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.
Nicole
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!
Jenny
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!!
Kate
Thank you so much, Jenny! I’m so happy to hear that.
Annie M
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!
Kate
It’s 2 cups of cooked rice (total), which would come from about 2/3 cup dry rice.
TERRI
Another winner! Starting to feel like a broken record as I leave another comment on another great recipe…Thanks, Kate!
Samantha
Do you happen to have the nutritional information for this meal? Thank you! I’m trying it out tonight, and cooking as we speak :)
Freddie
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.
Kate
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.
Becky Peil
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!
Becky Peil
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!
Helen
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!
J. K.
Absolutely delicious. Wasn’t sure how the husband would react it, but he liked it too!
Sue
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
Laura Egner
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.
Liz
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.
Kate
Thanks, Liz! I’m glad to hear it worked out with shredded coconut, too. :)
yesenia
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.
Kate
I hope you enjoy it this way!
Sam
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
Melanie
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!
Lesli Schwartz
Love this recipe! Happened upon your food blog, saw kale and was done! It’s one of my fave ingredients to cook with. Will try this one for sure!
Natasha
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).
Sarah
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.
Nai
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!
Kate
Awesome! I’m glad your version worked out for you, Nai :)
Bea
Absolutely love this! I triple, quadruple -and more- to feed the fam! Flavorful and nutricious! Thanks for the recipe!
Kate
So happy this doubles well, Bea! I always love hearing when dishes are crowd-pleasers :)
Ketia Stokes
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!!
Kate
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!
EmBee
This is so delicious! Part of the weekly rotation for the last couple of weeks :-) I love the subtle coconut.
Kate
It’s a winning combo of flavors in my book. Glad you agree!
Deepthi
Ah, missed cooking from your blog so much. New job and tons of work travel in the last few months. I had bok choy left from a Chinese new year party and I made this again last night, but used Bok choy greens for the “kale” and the bok choy whites for the “other veggies”. It was heavenly. Thanks Kate.
Kate
Congrats on your new job, Deepthi! I hope you’re enjoying your travels. Love your version of this stir fry!
Diana
Omg. This is now my boyfriend’ so FAVORITE thing to eat for dinner. I had to double the portions so that we both had enough leftovers for lunch. If he had a tail, it would knock things off shelves when he eats this. Going to suggest it to my clients as a good 3rd or 4th date recipe to make for their sweeties!
Sarah
Made it and loved it! My husbands not a fan of coconut flavors in things, and he even loved it.
Lauren Hauser
This is SO incredibly good! It hit all the right notes-sweet, spicy, tangy and salty. I will definitely be putting this in collection! I tripled it and added 3 cups tri-colored peppers, perfect! All the other measurements were spot on.
Kate
Great! So happy you enjoyed the medley of flavors in the stir fry.
Liana
This kale and coconut stir fry was excellent! Thank you for these wonderful recipes, I am looking forward to trying many more. We also made the raw kale and brussels sprout salad tonight, it was delicious!
Looking forward to trying many more of these- we have made the African peanut soup many times and have loved that soup for years.
Kate
This is so nice to hear, Liana! I’m so glad you like so many of my recipes. Thanks for reading!
Julie Nielssen
Have you tried substituting quinoa in place of the rice?
Kate
I haven’t, but I think that would work well!
Holly
This recipe was great! I did a few modifications – I used chili oil for the heat and added 3/4 of coconut milk slowly when I was toasting the flakes and rice. The coconut flakes/rice absorbed all the flavour and it made it really rich and tasty. This was an awesome recipe though, I really loved it and so did my boyfriend :)
Holly
Sorry forgot to rate it – 5 stars!
Kate
Chili oil is a great idea, Holly. Thanks! I’m so happy you both enjoyed it.
Penelope
This was absolutely delicious! The coconut gave a lovely crunch and sweetness to the dish. I made it for my 85-year-old mom, and she loved it. :-)
Kate
Wonderful! Thanks, Penelope. I’m glad you both enjoyed it.
Shivani
First off, I’d just like to say that I love your site! It’s my go-to place when I’m trying to figure out what to make or looking for new recipes and I’ve honestly been really happy with basically every recipe I’ve tried from here. I’ve been eyeing this recipe for a long time now, and I finally got a chance to make it last night! I was not disappointed. The coconut and kale went together really well, and I would not have though to use the combination. I’ll definitely be making this one again some time!
Kate
I’m so glad you tried this, Shivani! Thanks for the kind comment.
Science Chef
Hi! I needed to finish up some kale so decided to give this recipe a go. It turned out great. Nice flavour and simple and fast to make as well.
Thanks :-)
Kate
Perfect! Thanks, Science Chef. (Great name!)
Nikki
One word…AMAZING!!!!!! I’m not even a coconut fan, but this was delicious!! I didn’t have kale on hand so used swiss chard which turned out fantastic. This recipe was my first introduction to your site , but I can see it will be definitely not be my last! Think I’ll find something of yours for tomorrow’s dinner. Thanks so much for the inspiration!
Kate
You’re welcome, Nikki! I hope this changed your mind a little bit about coconut. I’m so glad you found my blog!
Lara
I’ve made this twice now, it’s delicious! The second time I added zucchini and mushroom to my other veggies (capsicum, green onion etc), and I found that by adding the zucchini it adds enough moisture to omit using the full amount of oil. Healthy and filling! Thank you.
Kate
Great tip, Lara! Thanks so much for the comment.
erika jones
Absolutely delicious so tasty and filling. Will defo be cooking it again.
Kate
Great! Thanks, Erika.
Chlayne
One of my favorite recipes; Quick, easy and so delicious! I have made it several times and it is always a hit. Also, it is definitely better with the Lacinato Kale.
Kate
Great! Thanks, Chlayne.
Rich W.
This was FANTASTIC!
Thank you so much for this incredible culinary delight. I’m always looking for healthy meals for my vegetarian daughter and this is truly amazing. I cook a few different fried rice recipes, and this is now our favorite.
Thank you again!
Kate
Awesome! What a great dad. :) I’m glad the two of you enjoyed this!
VK
This recipe is absolutely perfect for a quick healthy dinner. I wouldn’t change a thing! I’ve made it multiple times and it’s always a hit.
Kate
Perfect! :)
Katie
Loved this! Used half cup of chickpeas instead of the rice and added red pepper, shredded carrots and snow peas. Great recipe!
Kate
Awesome! I’m glad the chickpea swap worked well.
Jennifer McIntosh
Wow, this was delicious!!! My husband has gone vegetarian and we are always on the lookout for recipes that will satisfy us both. This definitely did. It was so good. We kept going back for seconds and thirds while saying, “We will definitely make this again.” Thank you!
Kate
I’m happy to hear the both of you enjoyed this, Jennifer! Thanks for the kind comment.
Tessa Caldicott
This. Was. Life. Affirming.
Such a flavoursome, simple, veggie dish!
Thank you so much, will definitely be using this on a weekly basis, yum.
Roommates also rate this 5 stars…
Kate
Haha! Thanks, Tessa. I’m glad everyone enjoyed it.
Traci
Omg. This was amazing.
Kate
:) Thank you, Traci!
Debbie
Made this dish tonight – delicious! We’re not vegetarian, so I added a little grilled chicken. Haven’t been disappointed yet with any of your recipes. You are becoming a go-to source for ideas!
Kate
Perfect! Thank you, Debbie.
Anna
Hello! This recipe looks great– I was just wondering if you have to use coconut flakes, or would it work with shredded coconut? Thanks!
Kate
I haven’t tried that, Anna, but I don’t see why not. The texture might be affected, but the flavor should be fine!
Ryan
I’m new to vegetarian eating, and landed on your page with a google search :) I just made this today, and it’s delicious! Next time I will definitely double it. I’m excited to search through your other recipes!
Kate
Hey, Ryan! I’m so glad you found the blog. Let me know what other recipes you try!
Leslie
This recipe is Delicious! I only had sweetened coconut flakes so I only used 1/2 cup! It gave the stir fry a slightly sweet but still savoury taste! Kate I am attempting to eat less meat and dairy and you’re blog has been a God Sent! <3
Michelle
Made this recipe tonight it was great! My boyfriend and I loved it. I lost count of how many times he just stopped eating and said “this is so good”! Thank you for sharing this wonderful recipe. The coconut flakes gave it a great Thai flavor and texture.
Chantel
What a great recipe! This will be my new go-to stir fry. Easy to make and super delicious. I’m going to have to double the recipe next time because my husband couldn’t get enough. This was a great way to get my daughter to eat kale…score! Thanks Kate :)
tiz
Love this recipe. Made it several times now and keep leftovers for breakfast, lunch, whatever. One question — any idea what makes the carb content so high? Is it the coconut flakes?
Kate
Hi Tiz—the carb content only comes to about 20% daily value. I’m guessing most of the carbs are from the rice, but I’m not a nutritionist so can’t say for sure!
Clarissa
Hey Kate!! I’m so sorry you’ve had a rough few days! I’ve been meaning to write to let you know I’ve been following your blog ever since I started cooking on my own after college (about a year ago!) and your recipes have made my kitchen adventures SO much better. I always feel so confident making anything from you, and can safely invite friends over for meals, knowing that I can cook them a delicious brunch (the migas!!) or dinner (the lentil soup!!) using one of your recipes. I have yet to make something from you that didn’t turn out delicious. Not only that, I now really love cooking!! You and your work had such a positive impact on my life (and I’m sure so many others!!) and I figured a rough week was as good a time as any to tell you!! Sending lots of love to you and Cookie, as I heat up the leftovers from one of your ahmazing burrito bowls ❤️ Thank you for everything!!!!
Clarissa
Whoops I didn’t realize that this was a post from awhile back Glad you’re not currently experiencing a rough week!! All my comments still stand
Brindy
This came out great! I served it with a side of ginger tofu. Next time I think I will experiment with different veggies.
Kristina
This stir fry is absolutely delicious. I couldn’t find big coconut flakes at my local store, so I took a chance with unsweetened shredded coconut, and it was still fabulous. Thanks for yet another staple recipe!
Kate
Glad to hear it! Thanks so much for your comment, Kristina! If you wouldn’t mind providing a star review, I would really appreciate it :)
Kaitlyn Nelson
Great, healthy, quick recipe! I accidentally cooked too much rice. I made 2 cups of uncooked rice, so I will try to remember that for next time so that it feels like there’s more veggies. The coconut chips are such a nice added touch!
Kate
If that happens again, you can always double up on the veggies if you have enough. Or, just save some of the rice for another dish later in the week. But, I am happy it worked so well even with the additional rice :) Thank you, Kaitlyn!
queenie
Loved this. I did it all in the skillet together except for the coconut, which I did first. Then I just added stuff in order except for the eggs, which I did in a well in the rice at the very end and then mixed them in, then tossed in the coconut, then served from the skillet. Amazing.
Oh, and I added a little jalepeno with the aromatics.
Kate
Sounds wonderful! Thank you, for your review.
Nicaela
Love this recipe! My boyfriend and I made it for dinner tonight and it was super easy and tasty! Your recipes never fail us :). Keep up the awesome work!!
Kate
Thank you! I am happy you are finding success. That is my goal! I appreciate your review, Nicaela.
Rawinia
i’m transitioning into a vegetarian lifestyle and i’ve never eaten kale but have heard plenty of negative feedback on this curly monster. (well, what a lot of noise people make about nothing in particular huh!) i followed your recipe to the tee and once the planets aligned, proceeded to wok the magic. i should briefly say – i ain’t no cook but when the alchemy was completed i shone like a michelin star chef. it was gorgeous – the coconut flakes a relevation and my additional ingreditents of carrot and mung beans, inspirational. thank you so much Lisa, i’m a convert :) x
Rawinia
sorry Kate…I meant Kate lol
Kate
That’s great! Thanks for your review.
Hannah
Absolutely love this recipe. So full of flavour. I cook a vegetarian meal once a week and this one just seems to be my go to recipe. Its super delicious. I always different vegetables too, usually depends on what i can afford that week. Tonight i am going to use snowpeas.
Kate
I’m glad you like it Hannah! Thank you, for sharing and for your review.
Caitlyn
Made this the other night. It was really surprising and different and very yummy! Thanks for the unique, easy and satisfying recipe. Added to the regular rotation for sure!
Kate
You’re very welcome, Caitlyn! Thank you for your review.
Kat
I made this last night. It was literally one of the most delicious things I have ever eaten. There was a bit leftover, which I ate as soon as I woke up this morning. I emailed my family the recipe and told my coworkers about it.
I just used unsweetened coconut flakes that I found in the bulk section of my grocery store. I don’t think they were what was in the recipe, but it tasted great anyways. I also added shredded carrot and some butternut squash. I diced the squash small and microwaved it first to get it softer before frying it with the veggies. I can’t believe how good it was. My boyfriend said he wants us to make this all the time. Thank you!!
Kat
Oh, I also “massaged” the kale with oil because I always do that. Not sure if it makes a big difference, but the kale was such a great texture!
Kate
Two meals in a row, that’s great! Thank you, Kat for sharing. I appreciate it and for the star review!
Robert Benn
Thanks for sharing all your amazing recipes. Love them.
Kate
You’re welcome, Robert! I’m happy you like them.
Chelsea
Oh man, another excellent recipe! Pretty sure I was really sad when I didn’t have any more of this left! Reminded me a lot of fried rice…but BETTER! I will definitely be making this again. Thanks!
Kate
Well, thank you! Not having any left just means you need to make more, right Chelsea?
makenzie
SO so good! I can’t wait to make this again
Kate
Wonderful! Thank you, Makenzie.
Katie
Does frozen kale work for this?
Anna
It was ridiculously delicious. Thank you for the recipe!
Julie Ingram
This is the second time I have made this stir fry. My family and I love it! Even my 5 year old twin girls eat it. Its fast, tasty and nutritious. We have loved all of the recipes I have tried here.
Kate
Your 5 year-old. That’s wonderful! If you would want to leave a star review, I would appreciate it since it was such a big hit for your family!
Jamie
This recipe is amazing! It’s so easy and delicious! Thanks
Kate
Great! Thank you, Jamie.
Gisele
I loved this recipe! Thank you!
Kate
You’re welcome!
Danae Metcalf
Made this tonight for myself since the boyfriend was out of town for the day and wow, it delicious and SO easy to make. If I could, I’d give it 6/5 stars for sure
Modifications-
Two red bell peppers
6 tbsp unsweetened coconut flakes
Doubled the soy, sriracha and lime juice
Pinch ground pepper here and there
Kate
I wish extra stars were an option too! So happy you liked it so much, Danae. Thanks for the review!
Erin
Love this dish! My hubby made it with extra veggies and we doubled the sauce because there were so many veggie. Peas, red and yellow peppers thinly sliced, extra kale. Amazing!!
Kate
Wonderful to hear, Erin! If you would like to leave a star review since you liked it so much, that would be great.
Danielle
This is one of the best things I’ve ever eaten in my life! Thank you!
Kate
Love to hear that! Thanks Danielle for the review.
Erin
Made this recipe twice so far but it is a new fave. Both times I’ve doubled the sauce and veggies. Basically I clean out the veggies in my fridge when I make it. No scallions? Use that extra leek. Got some kale to get rid of? Bam. Extra peppers? Throw them in. I even ate this luke-warm during a car ride when I needed something to provide me a healthy snack and energy for the long haulerin. Tasted FAB-ulous.
Kate
Love, love that Erin! Thanks for sharing. I love the clean out mentality.
Kathi
Kate, this was an amazing recipe. I have type 1 diabetes and love to cook so I am always looking for new and different foods to try! I made this as a side to grilled chicken burgers the other night and it was a huge hit. So much so that I used the veggies I had left in the frig and cooked a variation last night. Excellent! I am now off to read through your meatless entree recipes.
Thank you!
Kate
Thank you! I’m glad you are successful with this recipe. I appreciate the review.
Brooke DiPetrillo
Yum yum yum!!! I love everything about this recipe. It was very simple and I love the flexibility of being able to add whatever stir-fry veggies peak your fancy.
Brooke
Kate
Thank you, Brooke!
Tiffaney
This was sooo good and my family loved it and my kids don’t like kale! They asked to keep this in regular rotation. Thank you!
Kate
Love that! Thanks so much, Tiffaney.
Mochaleet
So delicious and bypassed all of my food allergies and sensitivities! Thanks so much for posting and the creativity. One little hiccup I had was with the scrambled eggs I probably needed more oil as the eggs got stuck to the pan and burned in a bit with the vegetables but it was still deeeelicious and I will use more oil next time.
Kate
I’m glad this was successful for you.
CRH
I am not usually a commenter, but this was really delicious, highly recommended! I am trying to find ways to cook kale that are appealing and this will be at the top of my list. I made it without the rice. Thank you, Kate, for such wonderful recipes. I cook from your blog at least once a week and it has helped me transition to a more vegetarian diet.
Kate
I’m so glad you commented! Thanks for the review.
Shreya Khastagir
It came out really well. Thanks a lot for the recipe.
Kate
You’re welcome!
Raquel
Okay so we have decided to go vegetarian for the next 3 months as my husband is looking to improve his health. I found this website when looking for vegetarian recipes. I just made your Spicy Kale and coconut fried riced. It is sooo good!. My 9 year old daughter who was iffy about the whole thing is asking for seconds. We didn’t even put the full amount of soy sauce because we ran out and it is still taste great. The coconut puts it over the top. This is going to become a regular for us.
Tonight is move night so I think I will try out your guacamole but first I have to go get seconds of this delicious meal. Yum!
Kate
Thank you for sharing, Raquel! Changing your lifestyle can be challenging, but I’m glad the blog is helping some!
Lynda Brunner
Love love love this recipe. I make it frequently. Sometimes I add an additional egg or two to stretch the recipe. I have used all kinds of veggies as well, sometimes shredded Brussels sprouts, sometimes a bunch of colored bell peppers, pretty much whatever I have on hand. It’s always outstanding!
Kate
I love that, Lynda! I like the Brussel sprouts addition. It sounds delicious!
Cassie Autumn
Ah, this brings me back to childhood! I used to eat fried rice every week when I was a kid. My mother used carrots, peas, eggs, corn, chicken, white rice, and LOTS of soy sauce in her recipe. Ah, I do wish that she used coconut flakes! It would have added the perfect crunch. I definitely have to veganize this recipe–and I will NOT skimp on coconut at all! :)
Kate
Thanks for sharing, Cassie!
fran
I could make it low-carb by using riced cauliflower instead of the rice and making it much more vegetarian.
Kate
You could try it! The rice provides great nutrients and protein.
Catherine McCurdy
Are the nutrient informations in this recipe per serving, or is it for the entire dish?
I bet Cookie missed you.
Kate
It’s per serving, Catherine. She did and I missed her! Great trip, but good to be back.
Sasha
This looks delicious, but also, thank you so much for telling me arugula (or rocket as we call it in the UK English-speaking parts of the world) is a brassica! I have to avoid raw brassicas as I have thyroid disease and they have a bad effect on the thyroid, and I’ve been innocently chomping away on arugula for years.
Kate
You’re welcome, Sasha!
Pamela Hinton
Absolutely LOVE this recipe! I just tweak it by using tiny slices of fresh coconut which gives it a little texture and chewiness. Sublime!
Kate
Oh that sounds lovely! Thank you, Pamela.
shelly Rathore
looks yummy… fried rice with coconutn cream..
this dish i defenetily try..
Kate
Thanks, Shelly!
Dees Bake Studio
Good Recipe!!!
Kate
Thank you!