Brown rice and kale stir-fry

A healthy and delicious way to eat kale.

  • 15 mins cooking
  • Serves 2
  • Print


Brown rice and kale stir-fry
  • 1 medium_piece brown onion
  • 100 gram (3 ounces) kale
  • 1 cup cooked brown rice
  • 1 teaspoon grated fresh ginger
  • 2 teaspoon salt-reduced soy sauce
  • 2 eggs
  • 1/2 slice long red chilli
  • 2 teaspoon toasted sesame seeds.


Brown rice and kale stir-fry
  • 1
    Coarsely chop onion. Coarsely chop the stalk and leaves of kale. Lightly spray a large non-stick frying pan with oil; cook onion and kale stalks, over medium heat, for 3 minutes. Stir in leaves, cooked brown rice, grated fresh ginger and salt-reduced soy sauce; cook until hot. Transfer to a large bowl; cover to keep warm. Wipe pan clean. Lightly spray with cooking oil; cook eggs, over low heat, until cooked. Serve rice topped with eggs. Sprinkle red chilli and toasted sesame seeds.


You could use basmati or doongara as an alternative to brown rice. You will need ½ cup (100g) uncooked brown rice for this recipe.

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