Kale Fried Rice

I am always trying to find new ways to incorporate kale into my cooking, and this fried rice recipe is my favorite way to eat kale. If you have leftover rice on hand, you can make this recipe in under 10 minutes.

Kale is rich in fiber, calcium, vitamins C and K, and it has anti-cancerous properties.

Kale pairs beautifully with the salty goodness of fermented black beans. Fermented black beans are salted, fermented soy beans used in Chinese cooking. They add a wonderful salty punch and depth to dishes. Their almost cheesy flavor adds tons of umami – a great way to add flavor to vegetarian dishes. Black bean paste is readily available in Asian stores and in the Asian section of grocery stores. If you can’t find black bean sauce, use soy sauce instead.

It is important to use day old rice for fried rice. Day old rice will be drier than freshly cooked rice, ensuring that your fried rice doesn’t get mushy. If you don’t have day-old rice, cook rice like you usually would (making sure its not overcooked or mushy). Then spread the cooked rice on a large platter and leave it to cool completely before using. I make this recipe with either jasmine rice or basmati, but really any kind of rice will work.

Kale Fried Rice
Serves 2-3

1 tablespoon vegetable oil
1 tablespoon fermented black beans
2 garlic cloves, chopped
1 bunch of kale, shredded
3 cups day old cooked rice
3/4th tablespoon light soy sauce
Crush red peppers, as much as you like
1 teaspoon lemon juice, optional

Heat a wok with the oil over medium heat. Add the black bean paste and garlic.

When the garlic starts to sizzle, throw in the kale and stir just until it starts to wilt, about 1 minute.

Add the rice and soy sauce to the wok. Crank up the heat to high, toss for about a minute or until everything is well combined. Remove from heat. Add the red peppers and lemon juice and toss again.

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