Looking for a healthy alternative to that calorie-laden Chinese food? Look no further than this deliciously flavorful Kale and Coconut Stir Fry, perfect for a weekend dinner at home.
2 tablespoons of coconut oil
2 eggs, beaten with a bit of salt
2 big cloves garlic, pressed or minced
½ bunch of green onions, green and white parts, thinly sliced (about ¾ cup)
Optional: 1 cup thinly sliced vegetables, like bell pepper, carrot or Brussels sprouts
1 medium bunch of kale (preferably Lacinato but curly green is good, too), ribs removed and leaves finely shredded
¼ teaspoon of fine grain sea salt
¾ cup of unsweetened coconut flakes* (not shredded coconut)
2 cups of cooked and chilled brown rice
2 teaspoons of reduced-sodium tamari or soy sauce
2 teaspoons of sriracha or chili garlic sauce
1 lime, halved
Fresh cilantro, for garnish
Place a large (12-inch or wider) wok over a medium-high heat. Once it is hot enough, (a drop of water should sizzle) add 1 teaspoon of the oil. Pour in eggs and cook, stirring them occasionally, until eggs become scrambled and lightly set. Transfer eggs to an empty bowl. Wipe out pan if necessary using a paper towel.
Add in one tablespoon of the oil to pan and add in garlic, the onions and additional vegetables if desired. Cook, while stirring, for about 30 seconds or longer, until it is fragrant or until veggies become tender. Add in kale and ¼ teaspoon of salt. Continue to cook, stirring it frequently, until kale becomes wilted and tender, which should take a couple of minutes. Transfer contents of pan over to your bowl of eggs.
Add in remaining two teaspoons of the oil to the pan. Next, pour in coconut flakes and cook them, stirring them frequently, until flakes become lightly golden. Add in rice to pan and cook it, stirring it occasionally, until rice becomes hot, which will take about 3 minutes.
Pour contents of bowl back into your pan. Add in 2 teaspoons of the tamari (or soy sauce) and the hot sauce (chili garlic sauce or sriracha). Stir it to combine, and transfer contents to the serving plates. Squeeze juice of a ½ a lime over your dish. Garnish with a bit of torn cilantro leaves and a few wedges of lime, along with the jars of the chili garlic sauce, the sriracha and/or the red pepper on the side.