coconut kale with filipino garlic fried rice

Taranee pointed out this recipe to me because it’s quick and easy to make for a weeknight supper. I jazzed it up by adding her coconut kale to it, not that it needed it, but I’m not cooking as much and I need to move some of those vegetables before they spoil! The kale added just the right color to complement the eggs, and were satisfyingly chewy, coconut-flavored, and spicy. I also used up some leftover rice. Fried rice is good for that. This recipe was lightly garlicky, chewy;  a nice contrast between the slightly bitter kale, the bland eggs, crunchy green onions,  and al dente rice.

Coconut Kale with Filipino Garlic Fried Rice (adapted from The Kitchn)

Serves 4

2 teaspoons butter (optional; can also use vegetable oil)
1 tablespoon vegetable oil
4 large eggs
Salt and pepper
12 cloves garlic, minced (about 1 whole head of garlic, depending on the size)
4 cups cooked long­ grain brown-and-white rice (ratio 2:1)
4 cups kale, trimmed and chopped coarsely
1 tablespoon coconut oil
red pepper flakes
1 teaspoon soy sauce or fish sauce, to taste
2 green onions, chopped

Heat 2 teaspoons of butter or oil in a large skillet over moderate heat. Beat the eggs with a dash of salt and pepper. Pour them into the pan and cook until the center is set. Roll up the omelet with a spatula. Turn the omelet out onto a plate and set aside. When it is cool enough to handle, cut it into strips about 1/4­inch wide x 2­ or 3­inches long.

Using the same pan or a separate wok, if you prefer, heat a tablespoon of oil over moderate heat and add the minced garlic. Fry the garlic, stirring constantly to prevent it from burning. When the garlic is crispy and golden, remove it from the pan (leaving the garlicky oil in the pan) and set aside.

In the same wok or skillet, heat 1 tablespoon coconut oil until it just becomes fragrant. Add the kale and stir fry until it becomes wilted and turns a bright green. Sprinkle a little red pepper flakes all over and toss.

Stir in the rice. Make sure all the rice is coated with oil and then spread it across the pan in an even layer. Cook for a couple of minutes, then stir and repeat this process until the rice is heated through.

Sprinkle 1 teaspoon of soy sauce or fish sauce into the rice, toss and taste, adding more if needed. Remove from heat. Serve the rice garnished with egg strips, scallions, a little more red pepper flakes, if desired, and the fried garlic.