Ingredients
2 T. extra virgin olive oil, divided
2 eggs, beaten with a dash of salt
3 cloves fresh garlic, minced
1 packaged rainbow slaw
1 medium bunch kale, ribs removed and leaves finely shredded
½ t. salt
¾ c. unsweetened coconut flakes* (not shredded coconut)
2 c. cooked and chilled brown rice
2 t. reduced-sodium soy sauce
2 t. Sriracha sauce
1 lime, halved
Optional Garnish
Fresh cilantro, chopped
Directions
- Heat a 12-inch (or wider) wok, cast iron skillet or heavy non-stick frying pan over high heat. When pan is hot, add a drop of water. If it sizzles on contact, add 1 teaspoon olive oil and beaten eggs. Cook eggs while stirring occasionally, until the eggs are scrambled and lightly set. Transfer eggs to a large empty bowl and set aside.
- Carefully wipe out hot pan with a paper towel and return to high heat. Add one tablespoon of olive oil to the pan, then add garlic, onion, and rainbow slaw. Stir continually for about 1 minute or until the vegetables are crisp tender.
- Add the kale and ½ teaspoon salt. Stir frequently while cooking until the kale is wilted and tender, approximately 2 minutes. Transfer vegetable mixture to bowl with cooked eggs. Set aside.
- Add the remaining two teaspoons of oil to the pan. Add the coconut flakes and cook, stirring frequently, until the flakes are lightly golden. Add the cooked rice to the pan and stirring occasionally until the rice is heated through, about 3 minutes.
- Pour the vegetable egg mixture back into the pan. Add soy and Sriracha sauce and stir to combine. Transfer to serving plates and squeeze fresh lime juice over each serving. Garnish with chopped fresh cilantro, if desired, and serve.
Makes 6 servings.
