Kale Fried Rice

Kale Fried Rice


This is simplicity at its very best. Because kale and I… well… let’s say I don’t really enjoy it so much. There is a level of tolerance to leafy greens I have due to a very bad experience that still leaves me shuddering in fear.

So… I do what every grandmother says, cook the greens – I chop up the kale – and massage them with olive oil (at least kale gets its own urban clap masseuse!). Sprinkle with some salt and pepper, and leave for at least 15 minutes – this softens the tough leaves, and I also use up all the stems for added crunch –  which gets marinated as well.

Paired with garlic pretty much fried in butter, tossed with rice – this is the ultimate rice dish. Top with a fried egg for protein or grilled tofu/paneer – it all works well.

Here’s to good health!

The Recipe
Serves Cook time: 20 mins Serves: 4


  • 1-2 cups kale, chopped
  • 1 tsp salt
  • ½ tsp pepper
  • 2 tsp olive oil
  • ½ cup rice, soaked and rinsed
  • 2 cups vegetable stock (optional)
  • 1 tsp salt
  • 1 tbsp minced garlic
  • 1 tbsp butter
  • ½ tbsp olive oil
  • chopped nuts (optional)


  • Massage 2 tsp olive oil, 1 tsp salt and pepper into the chopped kale and set aside to soften
  • In the meantime, cook the rice in stock with salt until cooked through
  • Allow to cool completely
  • Then in a large pan add butter, olive oil and garlic and cook on low flame until deliciously fragrant, and garlic pieces start to turn golden – this may take about 7-9 minutes
  • Then add the marinating kale and combine
  • Sauté for a few minutes and then stir in the rice gently to combine
  • Check for salt – remember you’ve put salt in the kale as well as rice already.
  • Serve hot with chopped nuts

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