Try this Kale Fried Rice recipe, or contribute your own.
- 1/2 teaspoon salt
- 4 cups water
- 2 teaspoons sesame oil
- sesame seeds for garnish
- 4 garlic cloves minced
- 1 tablespoon canola or vegetable oil
- 1/2 small onion minced
- 1-1/2 cups chicken broth
- 1 teaspoon maple syrup
- 3/4 cup long grain brown rice like jasmine or basmati (i used jasmine)
- 4 cups packed kale removed from stems and chopped
- 2 tablespoons mirin or other sweet cooking wine
- 2 tablespoons gluten-free tamari or soy sauce (dish will not be
- Carbohydrate 70.0070792699332 g
- Cholesterol 0 mg
- Fat 13.825020410905 g
- Fiber 3.53791667405764 g
- Protein 7.355525 g
- Saturated Fat 1.6486558329087 g
- Serving Size 1 1 Serving (604g)
- Sodium 27.0428020992404 mg
- Sugar 66.4691625958756 g
- Trans Fat 0.495931458263245 g
- Calories 433 calories
Step-by-step
- Stir together sauce ingredients in a small bowl then set aside. Bring chicken broth to a boil in a small saucepan then add rice, place a lid on top, and turn heat down to medium-low. Cook rice until tender, about 30-40 minutes (or according to package directions.)
- When rice has 15 minutes left to cook, boil water and salt in a large wok or skillet. Add kale then cook for 4-5 minutes, or until tender. Drain, then when kale is cool enough to handle, squeeze excess water out with hands. Set kale aside.
- Return skillet to stove then turn heat down to medium-high. Add oil then onion and saute, stirring frequently, for 4-5 minutes or until golden brown and tender. Add garlic then saute, stirring constantly, for 1 minute. Add drained kale then saute for 2 minutes. Add cooked rice to the wok then toss to combine. Add sauce to the wok then toss to combine. Serve topped with sesame seeds.
Judging Doneness Without a Thermometer
Undercooked grains retain an unpleasant chalky core, while overcooked starches burst and turn pasty. Simmer brown rice in chicken broth covered on medium-low heat until individual grains turn tender, typically requiring 30 to 40 minutes of quiet bubbling. Press a single grain against the side of the saucepan with a spoon to test resistance; it should yield softly without a hard center. Boil the chopped brassica separately for precisely 4 to 5 minutes until vibrant green, then plunge it into cold water or squeeze it aggressively by hand until completely dry. Excess moisture remaining on the leaves will steam the grains rather than frying them, destroying the essential separation required for proper texture.
Avoiding Common Pitfalls
Overcrowding the skillet remains the primary error that ruins vegetable-heavy grain dishes. Sauté onions on medium-high heat for 4 to 5 minutes until deep golden edges form, releasing natural sugars that caramelize against the hot metal. Introduce minced garlic last for exactly 60 seconds of constant agitation, preventing acrid burning that ruins the base aromatics. Toss the cooked rice and pre-steamed greens into the hot pan only after achieving proper oil distribution, ensuring every grain fries independently instead of clumping into sticky masses.
