Chilli kale fried rice recipe
When only egg-fried rice will do, why not try adding a dose of green goodness with this super-tasty kale recipe? The chilli, ginger, lime and soy pack a punch, but it's still comforting and familiar. Ready in 15, this is fresh, fast food that delivers any night of the week.
See method- Serves 4
- Takes 15 minutes
- 341 calories / serving
- Dairy-free
- Vegetarian
Ingredients
- 5cm piece fresh ginger, peeled and grated
- 1 red chilli, thinly sliced
- 1 lime, ½ juiced, ½ cut into 4 wedges
- 3 tbsp soy sauce
- 1 tbsp vegetable or sesame oil
- 4 garlic cloves, thinly sliced
- 180g pack curly kale, thick stems removed
- 2 x 250g packs microwave wholegrain rice
- 100g bunch spring onions, thinly sliced
- 4 medium eggs, lightly beaten
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Shop ingredientsEach serving contains
- Energy
- 1435kJ 341.0kcal
- Fat
- 11g
- Saturates
- 2g
- Salt
- 2.6g
- Sugars
- 4g
of the Reference intake
Carbohydrate 42.7gProtein 14.9gFibre 4.6g
Method
- Mix the ginger, chilli, lime juice and soy sauce in a small bowl; set aside.
- Heat the oil in a large nonstick frying pan over a medium-high heat. Once shimmering, add the garlic slices and kale; stir-fry for 3-4 mins until the garlic is browned and crisp and the kale has wilted.
- Add the rice and most of the spring onions, then stir-fry for 3 mins or until heated through. Scrape everything to the sides of the pan to make a wide well in the centre, then add the beaten eggs and stir-fry for 2 mins to scramble.
- Pour over the soy sauce mixture and gently stir everything together. Cook for 2 more mins, then scatter with the remaining spring onions. Serve with the lime wedges on the side for squeezing.
- See more Fried rice recipes
