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Chilli kale fried rice recipe

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


  • 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

  • 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


  1. Mix the ginger, chilli, lime juice and soy sauce in a small bowl; set aside.
  2. 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.
  3. 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.
  4. 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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