Best Turmeric Kale Fried Rice Recipes

Turmeric-Kale Fried Rice image

Provided by Food Network

Categories side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 12

2 cups uncooked brown rice (or your choice of grains)
2 to 3 tablespoons toasted sesame oil
1/2 large yellow onion, chopped
2 garlic cloves, finely minced
2 carrots, peeled and thinly sliced on the bias (cut the thicker ends in half lengthwise first)
3 tablespoons reduced-sodium tamari soy sauce
3 green onions, finely sliced on the bias
1 tablespoon ground turmeric
1 block marinated savory baked firm tofu (see Cook's Note), cut into 1/4-inch cubes (about 1 cup total)
1 cup chopped kale or broccoli rabe
Gomashio, for topping (optional)
Toasted sesame seeds, for topping (optional)

Steps:

In a medium saucepan, bring brown rice, or your choice of grain, plus the appropriate amount of water to a boil (for brown rice, use 3 1/2 cups water). Reduce to a simmer, cover and cook for 35 to 40 minutes until tender. Drain any excess liquid, fluff with a fork, and set aside to cool.
In medium saute pan, heat the oil over medium-low heat. Add the yellow onion and saute for about 8 minutes, or until translucent. Add the garlic and cook until fragrant. Add the carrots and cook approximately 2 minutes. Pour in the soy sauce and cook, stirring occasionally, until it begins to evaporate, about 2 minutes.
Add half the green onions and turmeric and stir-fry for another 3 minutes, or until thoroughly heated. Add the cooked rice or grains and saute until warmed through. Add the tofu and warm through. Add the finely chopped kale or broccoli rabe and stir to coat and quickly warm through.
Spoon the fried rice into a serving bowl. Top with the remaining green onions, sprinkle with some gomashio and toasted sesame seeds if desired and serve immediately.

Fried Brown Rice with Kale and Turmeric image

Provided by Chris Morocco

Yield 2 servings

Number Of Ingredients 11

4 scallions
2 tablespoons virgin coconut oil, divided
1 cup cooled cooked brown rice
1 small bunch Tuscan kale, ribs and stems removed, leaves torn
Kosher salt
2 garlic cloves, thinly sliced
1 tablespoon finely chopped peeled ginger
1 teaspoon ground turmeric
3 large eggs
1 tablespoon fresh lime juice
Lime wedges (for serving)

Steps:

Remove dark green parts from scallions, thinly slice, and set aside. Thinly slice white and pale green parts and set aside separately. Heat 1 Tbsp. oil in a large nonstick skillet over medium. Add rice, breaking up any lumps, and pat down into an even layer. Cook, undisturbed, until beginning to crisp, about 2 minutes. Toss and continue to cook, adding kale by handfuls and letting wilt slightly before adding more and tossing occasionally, until rice is heated through and all the kale is wilted, about 3 minutes. Season with salt and transfer to a plate.
Heat remaining 1 Tbsp. oil in same skillet and cook garlic, ginger, and reserved white and pale green parts of scallions, stirring often, until softened and fragrant, about 2 minutes. Sprinkle turmeric over, then stir in eggs, using a pair of chopsticks or a heatproof rubber spatula to blend whites and yolks. Season with salt and cook, stirring gently, until eggs are barely set. Return rice and kale to skillet; toss to combine. Cook, tossing occasionally, until hot. Add lime juice and season with salt.
Divide fried rice between plates and top with reserved scallion greens. Serve with lime wedges for squeezing over.

Turmeric-Kale Fried Rice image

Provided by Candice Kumai

Yield 4 servings

Number Of Ingredients 11

2 cups uncooked brown rice (or your choice of grains)
2 tablespoons toasted sesame oil
1/2 large yellow onion, finely chopped
2 garlic cloves, finely minced
2 carrots, finely chopped
3 tablespoons reduced-sodium tamari soy sauce
3 green onions, finely sliced on the bias
1 tablespoon ground turmeric
1 cup (3/4-inch cubes) savory tofu
1 cup chopped kale or broccoli rabe
Gomashio, for topping (optional)

Steps:

In a medium saucepan, bring brown rice, or your choice of grain, plus the appropriate amount of water to a boil. Reduce to a simmer and cook for 25 to 30 minutes until tender. Drain any excess liquid, fluff with a fork, and set aside to cool.
In medium sauté pan, heat the oil over medium heat. Add the yellow onion and sauté for about 8 minutes, or until translucent. Add the garlic and cook until fragrant. Add the carrots and cook approximately 2 minutes.
Pour in the soy sauce and cook, stirring occasionally, until it begins to evaporate, about 2 minutes. Add half the green onions and stir-fry for another 3 minutes, or until thoroughly heated. Sprinkle in the turmeric. Add the cooked rice or grains and sauté until warmed through. Add the tofu and warm through. Add the finely chopped kale or broccoli rabe and stir to coat and quickly warm through. Top with the remaining green onions, sprinkle with some gomashio, if desired, and serve immediately.