Spicy Kale and Coconut Fried Rice


  • 2 tablespoons olive oil
  • 2 eggs, whisked together with a dash of salt
  • 2 big garlic cloves, pressed or minced
  • ¾ cup chopped green onions (about 1 bunch)
  • ¼ teaspoon fine sea salt
  • ¾ cup large, unsweetened coconut flakes (not shredded coconut)
  • 2 cups cooked and chilled brown or white rice
  • 2 teaspoons reduced-sodium tamari or soy sauce
  • 2 teaspoons chili garlic sauce or sriracha
  • 1 lime, halved
  • 1 medium bunch kale or collard greens
  • Handful of fresh cilantro, for garnish
  • Optional: 1 cup chopped vegetables, like bell pepper, carrot, peas or Brussels sprouts



  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 of 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!).
  2. Add 1 tablespoon of oil to the pan and add the garlic, green onions, and optional additional vegetables.
  3. 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.
  4. 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.
  5. 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.
  6. Add the tamari, chili garlic sauce and juice of ½ of a lime. Stir to combine. Taste, and if it’s not fantastic yet, add another teaspoon of tamari or a pinch of salt, as needed.
  7. 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.


  • Collard greens go great with cooked black beans and rice.
  • Collards greens in the Brazilian style—quickly in hot oil, with some garlic and chili flakes.
  • Take inspiration from West African cuisine and add chopped peanuts.
  • Serve them with pasta, lasagna, or other Italian entrées.
  • Cut the thick central ribs out of the collard greens.
  • Stir fries always work best with chilled rice. You’ll need to cook about ⅔ cup of 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.


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