This superfood fried rice with kale is a healthier spin on takeout

Cooktop Cove: This superfood fried rice with kale is a healthier spin on takeout

By Emily Monaco

Fried rice might sound like an unhealthy choice, but with the recipe below, it's chock full of both nutrients and flavor. It starts with coconut oil, which has been proven to reduce the risk of metabolic disease and diabetes. This forms the base in which protein-rich eggs, brown rice, and kale are fried with flavorful (and anti-microbial) garlic and ginger.

Turmeric doesn't just add flavor and bright yellow color to this dish; it also lends its own health benefits, including anti-inflammatory properties. Studies have shown that these properties are only improved when turmeric is combined with piperine, so a healthy dose of cracked black pepper adds a slight kick and makes this dish even healthier.

Kale fried rice casserole

20 minutes

15 minutes

35 minutes

½ cup cashews

3 tablespoons coconut oil, divided

4 eggs, beaten

1 teaspoon turmeric

¼ teaspoon ground black pepper

1 cup scallions, thinly sliced

4 cloves garlic, minced

1 inch ginger root, peeled and grated

1 pound kale, stems removed, thinly sliced

4 cups leftover brown rice

3 tablespoons soy sauce

4 tablespoons cilantro, chopped

Heat a large, nonstick frying pan over medium-high heat. Add the cashews to the dry pan, and toast until just fragrant and slightly golden. Set aside.

Add 1 tablespoon of the oil, and when it melts, add the eggs, turmeric, and pepper. Cook until just set, then remove and set aside.

Add an additional tablespoon of oil to the pan and add the scallions. Sauté until fragrant, then add the garlic and ginger, and sauté 1 minute longer. Add the kale and cook until tender, stirring frequently, about 2 minutes. Set aside with the eggs, and add the remaining coconut oil to the pan. Add the rice and cook, stirring occasionally, until hot.

Add the eggs and kale back to the pan, and stir to combine. Remove from the heat and add the soy sauce. Stir well to combine, then top with the toasted cashews and cilantro and serve.