Kale and Coconut Fried Rice
Vegetarian weeknight fried rice with sautéed kale, coconut flakes and rice. The dish is finished with Thai flavors like lime, cilantro and sriracha.
Updated by Kathryne Taylor on August 29, 2024
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
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.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
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 :-)
So glad you loved the stir fry, Wendy! Thank you for your sweet comment.
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. :)
:) Thanks again, Paige. Always happy to help!
Can we meet up for a pool day? And margaritas? Pretty please?
Yeah!!! Come to Kansas City!
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!
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!!!
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?
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….
:D So happy to hear that, Tricia. Thank you! Angela’s recipes are awesome so I’m flattered to be on your short list.
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!
Dee, so glad you loved the stir fry! Thanks for commenting!
Another amazing recipe!! Red peppers are great in it. thank you!
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!
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!
Aw shucks, thank you, Sarah! I’m so happy to hear that. Thank you.
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!
Thank you, sweet Dervla!
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!!!
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!
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!
Hip hip hooray! Thank you, Kate! Happy to hear that you both love the stir fry. :)
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! :)
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. :)
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!
Yes! So glad you all enjoyed the stir fry! I always have more kale recipes in the works. :)
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!
Hi Ashley, good question. I was going to suggest two days max, but another commenter said her leftovers were good for four days!
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!
Hooray! Thank you, Kate! Delighted to hear it.
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! :)
This was sooooo delicious! Out of the park!
Thank you, Claire!
This sounds and looks so delicious!
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!
Kristin, thank you! Hope you enjoy the other recipes just as much!
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.
Catherine, thank you! I worked on this recipe while my fridge was pretty bare. I’m so glad you enjoy my recipes! :)
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.
Thank you, Jane! It’s so nice to hear that you appreciate my work. I’m glad you found this recipe to be just right!
This was yummy – we were left wondering why we don’t make simple, healthy stuff like this more often. Thanks!
That is great to hear! Thanks, Kate!
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!
Thanks, LB! Glad you liked it! Ginger sounds like a delicious addition.
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!
Hooray! Thanks, Sonia!
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!
Thanks, LaShawn! Your version sounds so good. Glad you enjoyed it!
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!
Yes! Thanks, Elizabeth!
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.
That’s great to hear! Thank you, Lisa!
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!
How perfect! I hope this dish turned out great for you, Tracie.
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.
Hooray, thanks Alyssa!
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!
I cooked this last night and it’s amazing! Definitely a staple!
Awesome! Thank you, Camillia!
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!
Thank you, Megan! :D :D :D
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 :)
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.
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
Awesome! Thanks, Ella! Your version sounds so fantastic.
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.?
Hey Katy! It’s definitely one of my favorites. I haven’t tried it with other greens but any hearty greens should work well!
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?
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.
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.
Hooray! Happy to hear that, Aviva. You can’t go wrong with a fried egg on top!
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!!!
Thank you, Beth! So glad you enjoyed it!
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!
Hip hip! Thanks, Amy!
This is delicious and filling! I’m so glad I found your blog, you honestly have incredible recipes.
Thanks again, Bianca!
Where do you get unsweetened coconut flakes?
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.
My family loved this recipe! All of my favorite ingredients combined in one fabulous dish!
Thank you, Nikki! Happy to hear it!
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
Ariana, thank you! Delighted to hear that you both enjoyed the stir fry. Yay!
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.
Awesome! So glad you enjoyed it, Celeste! I wish I had a garden full of kale. :)
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!
Glad to hear it! Thanks, Julie!
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
Yes, I think they would affect the flavor quite a bit, unfortunately. I’m sorry you’re having trouble finding the flakes!
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!
Thank you, Renee! Glad you gave this one a shot!
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
Thank you, Fiona! Hope you loved the salad, too!
The salad was delicious too! Such an an unusual mix but it worked really well. I had two days in a row it was so tasty! x
Awesome! Thanks, Fiona!
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.
Thank you, Cassandra! So glad you all enjoyed it.
Made this evening but with thinly sliced chicken and some fresh chilli – was absolutely delicious. Thanks so much for sharing.
Thanks, Jan! Glad to hear it!