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Chilli kale fried rice recipe

7 ratings

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
Vegetarian
Dairy-free

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

If you don't have any limes, try a lemon instead

Each serving contains

Energy
1435kj
341kcal 17%
Fat
11g 16%
Saturates
2g 11%
Sugars
4g 5%
Salt
2.6g 43%

of the reference intake
Carbohydrate 42.7g Protein 14.9g Fibre 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.

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