INGREDIENTS FOR 2 SERVINGS
2 Tablespoons Coconut Oil, divided
1 Cup Cooked Brown Rice, cooled
2 Cups (or more if you like) Tuscan Kale, ribs and stems removed, leaves torn
2 Garlic Cloves, thinly sliced
1 Tablespoon Peeled Ginger, finely chopped
1 Teaspoon Ground Turmeric
3 Large Eggs
1 Tablespoon Fresh Lime Juice
Lime wedges (for serving)
Remove dark green parts from scallions, thinly slice, and set aside. Thinly slice white and pale green parts and set aside separately.
Heat 1 tablespoon oil in a large nonstick skillet over medium. Add rice, breaking up any lumps, and pat down into an even layer. Cook, undisturbed, until beginning to crisp, about 2 minutes. Toss and continue to cook, adding kale by handfuls and letting wilt slightly before adding more and tossing occasionally, until rice is heated through and all the kale is wilted, about 3 minutes. Transfer to a plate.
Heat remaining 1 tablespoon oil in same skillet and cook garlic, ginger, and reserved white and pale green parts of scallions, stirring often, until softened and fragrant, about 2 minutes.
Sprinkle turmeric over, then stir in eggs, using a pair of chopsticks or a heatproof rubber spatula to blend whites and yolks. Stir gently, until eggs are barely set. Return rice and kale to skillet; toss to combine. Cook, tossing occasionally, until hot. Add lime juice.
Divide fried rice between plates and top with reserved scallion greens. Serve with lime wedges for squeezing over.
Add in tofu, shrimp, chicken or other protein of your choice!
Trader Joe's has some bagged Kale options that are ready to use.