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Coconut Kale Fried Rice with Sriracha

Throw this together for lunch or a side with dinner.
Print Recipe
Servings 2

Ingredients
  

  • 1 Tbsp. coconut oil
  • 3 leaves kale washed and trimmed from stem, roughly chopped
  • 2 carrots peeled and diced into 1/2-inch pieces
  • 2 organic eggs
  • 1/4 tsp. salt & pepper I used bamboo jade sea salt
  • 2 cups cold leftover coconut rice see side note in instructions
  • 1 tsp. dark sesame oil
  • 1 Tbsp. toasted sesame seeds
  • 1 tsp. Sriracha

Instructions
 

  • Heat coconut oil over medium heat in a large wok or pan.
  • Add kale and carrots, and saute for 3 minutes.
  • Scoot kale and carrots to the side of the pan, leaving a hole in the center. Crack 2 eggs into the middle of the pan.
  • As the whites of the eggs begin to set, use a spatula to break up the eggs and toss with the kale and carrots.
  • Sprinkle with salt and pepper.
  • Add cold rice to the pan and stir until heated through, about 3 minutes.
  • Drizzle with sesame oil and sprinkle with sesame seeds.
  • Serve with Sriracha.
  • Side note: to prepare coconut rice, substitute coconut milk for water and cook rice per directions.