I’ll just go right ahead and apologize for the train wreck pictures in this post. I always have the best of intensions to get out my nice camera and shoot some quality food pics, but then a child melts, a toddler needs to go potty, a pot over boils… you get the deal. There were actually several other pictures that were so lame they are in my computer’s trash. I am no photo Superhero!
This recipe is dairy-free, egg-free, peanut-free and tree nut-free.
We’ve now made Kale Fried Rice two weeks in a row because we just didn’t get enough the first go around. I’ll tell you, this recipe makes just enough for a meal for Justin, Finn and I with no left overs. So either we are eating a ton or the recipe is small. Shamefully, I think we need some portion control
Kale Fried Rice (adapted from Maria Kang)
3-4 large packed handfuls of fresh organic kale (can use baby kale or leaf kale)
5 cups water
1 teaspoon sea salt
1 tablespoon Grapeseed Oil
1 medium onion, chopped
4 cloves garlic, finely chopped
2 cups cooked whole grain brown rice, such as basmati or jasmine
2 tablespoons white cooking wine
2 tablespoons organic naturally brewed soy sauce
2 teaspoons toasted sesame oil
1 teaspoon pure maple syrup (Grade A)
2 teaspoons sesame seeds (toasted, if desired)
1. Start your rice. Most real rice takes 30-45 minutes to prepare, so get that going so it’s ready to add to the other ingredients later. (NOTE: I always cook my rice in organic stock or broth which adds an incredible amount of flavor.)
2. Combine water and salt in a large pot; bring to boiling.
3. While water is boiling, rinse and drain kale; remove and discard stem
4. Once water boils, add kale leaves to pot; return to boiling. Cook kale for 5 minutes. Drain and cool kale. Squeeze water from kale and coarsely chop; set aside.
5. Prepare sauce. In a small bowl stir together wine, soy sauce, sesame oil and maple syrup.
6. Once rice is cooked, heat oil in large skillet over medium heat. Add onion; cook and stir 5 minutes. Add garlic; cook and stir 1 minute. Stir in kale; cook and stir 3 minutes. Add rice; cook and stir until heated through.
7. Add sauce to skillet; bring to boiling and cook 2 to 3 minutes until sauce is absorbed.
8. Stir in sesame seeds or top with seeds once plated.
Serve with a green side salad and GMO-free Asian dressing.
Makes about 3 1/2 cups
Toddler Test: Finn ate his entire plate and asked for more! He was suspicious at first (I think it was the onions), but when we just blew it off and kept saying, “try your rice,” he finally dove in. He loves kale chips, so we let him know those “delicious green pieces are KALE!”
This is a great quick meal. Once the rice is ready, it goes super fast, so have all your ingredients cut and ready to go.
The original recipe suggests a few other oils and a jalapeño (would be great if we weren’t serving Finn), but I try to buy only ingredients that I know we will use often. I know we won’t use enough sake to make it worth while, but we do use white cooking wine regularly. I don’t know enough about saffron oil to buy it yet, so if you have any insight into saffron oil… good, bad, healthy, tips… I’d love to hear them!
We love Asian meals, but really try to limit how often we eat them and ensure any soy we are using is organic, GMO-free and not in excess.
Let me know if you try this and any changes/substitutions you make!