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Big Green Fried Rice
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Big Green Fried Rice

Aromatic, packed with flecks of kale and punctuated with fresh vegetables, every component of this fried rice delivers.
Course: Dinner
Keyword: fried rice
Servings: 3
Calories: 309kcal


  • 1 1/2 tablespoons toasted sesame oil
  • 4 green onions, white and green parts, chopped
  • 1 cup sliced asparagus or green beans, trimmed and cut into 1/4-inch segments
  • 2 cloves garlic, minced
  • 1 tablespoon peeled and grated fresh ginger
  • 2 1/2 cups cold cooked brown rice
  • 2 cups well-chopped kale, trimmed and ribs removed
  • 2 eggs, beaten
  • 2-3 teaspoons tamari or soy sauce
  • Chile-sesame oil and zest of 1 lemon to serve (optional)


  • Heat 1 Tbsp of the sesame oil in a large skillet or wok over high heat. Add green onions and asparagus and cook for 3 to 4 minutes, until green onions soften.
  • Stir in garlic and ginger. Wait 30 seconds, then add rice and stir to separate the grains. Cook for about 3 minutes, until rice is hot, then stir in kale.
  • Shift rice and vegetables to the sides of the skillet and add remaining ½ Tbsp sesame oil to the pan. Add eggs and push them around until just set. Break up eggs with a spatula.
  • Drizzle in tamari and stir-fry everything together until well-combined, about 30 seconds.
  • To serve, drizzle with chile-sesame oil if you like a bit of heat and sprinkle with lemon zest. Serve immediately.


Super Natural SimpleExcerpted from Super Natural Simple © 2021 by Heidi Swanson. Reproduced by permission of Ten Speed press. All rights reserved.


Calories: 309kcal | Carbohydrates: 42g | Protein: 10g | Fat: 11g | Sodium: 393mg | Fiber: 5g | Sugar: 3g