Spicy Kale and Coconut Stir Fry

Ingredients

Contains: egg, soy (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 tablespoons coconut oil or quality vegetable oil
• 2 eggs, beaten with a dash of salt
• 2 big cloves garlic, pressed or minced
• ½ bunch green onions, green and white parts, thinly sliced (about ¾ cup)
• Optional: 1 cup thinly sliced vegetables, like bell pepper, carrot or Brussels sprouts
• 1 medium bunch kale (preferably Lacinato but curly green is good, too), ribs removed and leaves finely shredded
• ¼ teaspoon fine grain sea salt
• ¾ cup unsweetened coconut flakes (not shredded coconut)
• 2 cups cooked and chilled brown rice
• 2 teaspoons reduced-sodium tamari or soy sauce
• 2 teaspoons chili garlic sauce or sriracha
• 1 lime, halved
• Fresh cilantro, for garnish

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Toast the coconut flakes in a dry large skillet over medium heat for 1 to 2 minutes, stirring constantly, until golden. Transfer to a small bowl.

2. Heat half the coconut oil in the same skillet over medium-high heat. Pour in the beaten eggs and scramble until just set, about 160°F (71°C). Transfer to a plate.

3. Add the remaining coconut oil and the optional sliced vegetables to the skillet. Stir-fry 2 to 3 minutes until tender-crisp.

4. Add the garlic and most of the green onions, reserving some for garnish. Stir-fry 30 seconds until fragrant.

5. Add the kale and sea salt. Toss for 2 to 3 minutes until the kale wilts.

6. Add the chilled brown rice, breaking up clumps, and stir-fry 3 minutes until hot throughout.

7. Return the scrambled eggs to the skillet along with the tamari and chili garlic sauce. Toss to combine and heat through.

8. Divide among bowls. Top with the toasted coconut, reserved green onions and cilantro. Squeeze lime over each serving before eating.