Kale Fried Rice

Kale Fried Rice

Among the planters I am growing this summer, are big pots of kale and other greens. I was watering my garden, when I decided I wanted some fresh greens for lunch.

The chard tempted me, for a moment, but the kale won, in the end. I made fried rice, adding the kale and some scrambled egg. It was simple, but very satisfying.

You could make it this way, or add other greens. That’s the thing about fried rice, it is so versatile. All sorts of veggies and proteins can be tossed into fried rice.

One important thing to keep in mind: You only want to use cold rice in fried rice. The rice is even better if it is a little dry. I will lay my rice out on a baking sheet to dry it out when cooling it down, if it is on the wet side. I often make fried rice when I have leftover rice in the fridge.

Kale Fried Rice

2 T. oil
1 egg, beaten
1 onion, sliced
4 c. chopped kale
3 c. cooked rice
1 c. diced cooked chicken– you could use shrimp, pork, etc., optional
Chopped green onions
Dash of hot sauce
Soy sauce

Heat 1 tablespoon of oil and cook the egg- making it a sort of flat pancake. Cool and cut into strips. Set aside. Heat remaining oil in pan and cook onion until tender. Add kale and cook until wilted and tender. Add rice and chicken or other protein, if adding, and cook until heated through. Add onions, season and serve. Serves 4.