Spicy Kale and Coconut Fried Rice

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 120.

	this recipe	typical
fat	7%	4%
protein add	0%	30%
vegetables and beans	32%	27%
aromatics	35%	29%
egg	27%	20%

Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

27 g	2 tablespoons coconut oil or quality high-heat oil such as avocado oil, divided
100 g	2 eggs, whisked together with a dash of salt
6 g	2 big cloves garlic, pressed or minced
120 g	3/4 cup chopped green onions (about 1 bunch)
	Optional: 1 cup chopped vegetables, like bell pepper, carrot or Brussels sprouts
	1 medium bunch kale (preferably Lacinato but curly green is good, too), ribs removed and leaves chopped
2 g	1/4 teaspoon fine sea salt
	3/4 cup large, unsweetened coconut flakes* (not shredded coconut)
370 g	2 cups cooked and chilled brown rice**
11 g	2 teaspoons reduced-sodium tamari or soy sauce
6 g	2 teaspoons chili garlic sauce or sriracha
	1 lime, halved
	Handful fresh cilantro, for garnish

Method: 6 steps, published by cookieandkate.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I’m a fairly experienced cook but have never made a fried rice of any kind! My husband is Indian and we have cooked many Indian dishes over the years, but I’m missing East Asian cooking. This recipe caught my eye as I had just brought home a large bunch of k” — a cook, 5.0★

“I have always struggled to find a good homemade fried rice that I actually liked. I tried this one yesterday and had to leave a comment. It's the perfect homemade fried rice, with some unexpected ingredients like the lacinato kale and coconut flakes. It all bl” — a cook, 5.0★