Ingredients
2tbspcoconut oil,divided
2eggs,whisked together with a dash of salt
2large garlic cloves,pressed or minced
¾cupgreen onions,chopped
1cupvegetables,chopped, like bell pepper, carrot or Brussels sprouts, optional
1bunchmedium kale,chopped
¼tspfine sea salt
¾cupunsweetened coconut flakes,large
2cupsbrown rice,cooked and chilled
2tsptamari,reduced-sodium, or soy sauce
2tspchili garlic sauce,or sriracha
1lime,halved
handfulfresh cilantro,for garnish
Preparation
Heat a large wok over medium-high heat. Once the pan is hot enough that a drop of water sizzles on contact, add 1 teaspoon of oil and swirl the pan to coat the bottom.
Pour in the eggs and cook, stirring frequently, until the eggs are scrambled and lightly set. Transfer the eggs to an empty bowl. Wipe out the pan, if necessary, with a paper towel.
Add 1 tablespoon oil to the pan, then add the garlic, green onions, and vegetables. Cook for 30 seconds or longer, stirring frequently, until fragrant or until the vegetables are tender.
Add the kale and salt. Continue to cook, stirring frequently, for 1 to 2 minutes until the kale is wilted and tender. Transfer the contents of the pan to your bowl of eggs.
Add the remaining 2 teaspoons of oil to the pan. Pour in the coconut flakes and cook, stirring frequently, for 30 seconds until the flakes are lightly golden.
Add the rice to the pan and cook, stirring occasionally, for 3 minutes until the rice is hot.
Pour the contents of the bowl back into the pan, breaking up the scrambled egg with a spatula or spoon. Once warmed, remove the pan from the heat.
Add the tamari, chili garlic sauce, and juice of ½ of lime. Stir to combine. Taste, and add another teaspoon of tamari or a pinch of salt, as needed.
Slice the remaining ½ of lime into wedges, then divide the fried rice into individual bowls.
Garnish with wedges of lime and a sprinkling of torn cilantro leaves, with jars of tamari, chili garlic sauce, and red pepper flakes. Serve, and enjoy!
