Fried Brown Rice with Kale and Turmeric

Ingredients for Fried Brown Rice with Kale and Turmeric

• 4 spring onions

• 2 tablespoons virgin coconut oil, divided

• 1 cup cooled cooked brown rice

• 1 small bunch Tuscan kale, ribs and stems removed, leaves torn

• Koshersalt

• 2 vitlöksklyftor, tunt skivade

• 1 tablespoon finely chopped peeled ginger

• 1 teaspoon ground turmeric

• 3 large eggs

• 1 matsked färsk limejuice

• Limeklyftor (för servering)

Remove dark green parts from spring onions, 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. Season with salt and transfer to a plate.

Heat remaining 1 tablespoon oil in same skillet and cook garlic, ginger, and reserved white and pale green parts of spring onions, 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. Season with salt and cook, stirring gently, until eggs are barely set. Return rice and kale to skillet; toss to combine. Cook, tossing occasionally, until hot. Add lime juice and season with salt.

Divide fried rice between plates and top with reserved spring onion greens. Serve with lime wedges for squeezing over.

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