Fried Brown Rice With Kale And Turmeric Recipes

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TURMERIC-KALE FRIED RICE



Turmeric-Kale Fried Rice image

Mom always made a simple fried rice dish for us, particularly when she had leftover white rice, and I watched her create this oishii, one-pan meal using only leftovers! The simple addition of turmeric (or curry powder) instantly transforms plain old rice into a completely different dish.

Provided by Food Network

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 12

2 cups uncooked brown rice (or your choice of grains)
2 to 3 tablespoons toasted sesame oil
1/2 large yellow onion, chopped
2 garlic cloves, finely minced
2 carrots, peeled and thinly sliced on the bias (cut the thicker ends in half lengthwise first)
3 tablespoons reduced-sodium tamari soy sauce
3 green onions, finely sliced on the bias
1 tablespoon ground turmeric
1 block marinated savory baked firm tofu (see Cook's Note), cut into 1/4-inch cubes (about 1 cup total)
1 cup chopped kale or broccoli rabe
Gomashio, for topping (optional)
Toasted sesame seeds, for topping (optional)

Steps:

  • In a medium saucepan, bring brown rice, or your choice of grain, plus the appropriate amount of water to a boil (for brown rice, use 3 1/2 cups water). Reduce to a simmer, cover and cook for 35 to 40 minutes until tender. Drain any excess liquid, fluff with a fork, and set aside to cool.
  • In medium saute pan, heat the oil over medium-low heat. Add the yellow onion and saute for about 8 minutes, or until translucent. Add the garlic and cook until fragrant. Add the carrots and cook approximately 2 minutes. Pour in the soy sauce and cook, stirring occasionally, until it begins to evaporate, about 2 minutes.
  • Add half the green onions and turmeric and stir-fry for another 3 minutes, or until thoroughly heated. Add the cooked rice or grains and saute until warmed through. Add the tofu and warm through. Add the finely chopped kale or broccoli rabe and stir to coat and quickly warm through.
  • Spoon the fried rice into a serving bowl. Top with the remaining green onions, sprinkle with some gomashio and toasted sesame seeds if desired and serve immediately.

TURMERIC-KALE FRIED RICE



Turmeric-Kale Fried Rice image

Mom always made a simple fried rice dish for us, particularly when she had leftover white rice, and I watched her create this oishii, one-pan meal using only leftovers! The simple addition of turmeric (or curry powder) instantly transforms plain old rice into a completely different dish.

Provided by Candice Kumai

Categories     HarperCollins     HarperCollins     Dinner     Rice     Kale     Sesame Oil     Green Onion/Scallion     Tofu     Sesame     Vegetarian     Vegan     Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 11

2 cups uncooked brown rice (or your choice of grains)
2 tablespoons toasted sesame oil
1/2 large yellow onion, finely chopped
2 garlic cloves, finely minced
2 carrots, finely chopped
3 tablespoons reduced-sodium tamari soy sauce
3 green onions, finely sliced on the bias
1 tablespoon ground turmeric
1 cup (3/4-inch cubes) savory tofu
1 cup chopped kale or broccoli rabe
Gomashio, for topping (optional)

Steps:

  • In a medium saucepan, bring brown rice, or your choice of grain, plus the appropriate amount of water to a boil. Reduce to a simmer and cook for 25 to 30 minutes until tender. Drain any excess liquid, fluff with a fork, and set aside to cool.
  • In medium sauté pan, heat the oil over medium heat. Add the yellow onion and sauté for about 8 minutes, or until translucent. Add the garlic and cook until fragrant. Add the carrots and cook approximately 2 minutes.
  • Pour in the soy sauce and cook, stirring occasionally, until it begins to evaporate, about 2 minutes. Add half the green onions and stir-fry for another 3 minutes, or until thoroughly heated. Sprinkle in the turmeric. Add the cooked rice or grains and sauté until warmed through. Add the tofu and warm through. Add the finely chopped kale or broccoli rabe and stir to coat and quickly warm through. Top with the remaining green onions, sprinkle with some gomashio, if desired, and serve immediately.

FRIED BROWN RICE WITH KALE AND TURMERIC



Fried Brown Rice with Kale and Turmeric image

The best fried rice is made with leftover rice. Ideally, chill it uncovered overnight, which lets it dry out a bit, leading to maximum crispiness.

Provided by Chris Morocco

Categories     Bon Appétit     Green Onion/Scallion     Kale     Garlic     Ginger     Egg     Breakfast     Brunch     Quick & Easy     Quick and Healthy     Healthy     Vegetarian     Wheat/Gluten-Free

Yield 2 servings

Number Of Ingredients 11

4 scallions
2 tablespoons virgin coconut oil, divided
1 cup cooled cooked brown rice
1 small bunch Tuscan kale, ribs and stems removed, leaves torn
Kosher salt
2 garlic cloves, thinly sliced
1 tablespoon finely chopped peeled ginger
1 teaspoon ground turmeric
3 large eggs
1 tablespoon fresh lime juice
Lime wedges (for serving)

Steps:

  • Remove dark green parts from scallions, thinly slice, and set aside. Thinly slice white and pale green parts and set aside separately. Heat 1 Tbsp. oil in a large nonstick skillet over medium. Add rice, breaking up any lumps, and pat down into an even layer. Cook, undisturbed, until beginning to crisp, about 2 minutes. Toss and continue to cook, adding kale by handfuls and letting wilt slightly before adding more and tossing occasionally, until rice is heated through and all the kale is wilted, about 3 minutes. Season with salt and transfer to a plate.
  • Heat remaining 1 Tbsp. oil in same skillet and cook garlic, ginger, and reserved white and pale green parts of scallions, stirring often, until softened and fragrant, about 2 minutes. Sprinkle turmeric over, then stir in eggs, using a pair of chopsticks or a heatproof rubber spatula to blend whites and yolks. Season with salt and cook, stirring gently, until eggs are barely set. Return rice and kale to skillet; toss to combine. Cook, tossing occasionally, until hot. Add lime juice and season with salt.
  • Divide fried rice between plates and top with reserved scallion greens. Serve with lime wedges for squeezing over.

BROWN FRIED RICE - FIVE TREASURE



Brown Fried Rice - Five Treasure image

The sky is the limit when it comes to preparing fried rice. With this recipe we use brown rice and a little canola oil to make it healthier and 5 different types of vegetables. It's important the brown rice is well chilled so the starch hardens and makes it fry-able. If you use fresh rice you will have a gummy mess. Using ginger, scallions and garlic helps boost the flavour or you could even add some sesame oil or chile peppers. You could substitute the canola for sesame oil to add more flavour. Change any of the vegetables to asparagus; zucchini, peas, mushrooms, bok choy, bean spouts, jicama and even fruit such as mandarin oranges or pineapple.. To make it more of a meal I would add protein like chicken, shrimp, ham or even tofu...but then it wouldn't be Five Treasure now. Cooking time includes cooking the rice and chilling it. To speed the process up at dinner time, prepare the rice and chopped veggies the day before. This recipe came from Fine Cooking.

Provided by heather in Ont

Categories     Brown Rice

Time 2h50m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons canola oil
1 cup broccoli stem (peeled, finely diced approx 1 1/4 lb. broccoli)
3/4 cup diced carrot
3/4 cup diced red bell pepper
3/4 cup edamame (shelled and frozen)
3/4 cup corn kernel (fresh or frozen)
4 scallions, thinly sliced (both white and green parts)
2 tablespoons fresh ginger, grated
2 large garlic cloves, minced
4 cups cooked brown rice, chilled
3/4 cup diced Canadian bacon (4 oz)
2 large eggs, lightly beaten
1/4 cup low sodium soy sauce

Steps:

  • Heat all but 1 tsp of the oil in a large non-stick skillet or stir-fry pan over medium heat.
  • Add the broccoli stems, carrots and bell pepper and cook, stirring frequently, until the vegetables begin to soften, 3-5 minutes.
  • Add the edamame and corn and cook until the edamame is thawed, about 1 minute.
  • Add the scallion, ginger, and garlic and cook, stirring, until the raw garlic aroma subsides, about 1 minute.
  • Add the cold rice and bacon and cook, stirring until heated through 3- 5 minutes.
  • Make a 3 inch well in the center of the rice mixture.
  • Add the remaining 1 tsp of oil, then the eggs, and cook, stirring until the eggs are almost fully scrambled.
  • Stir the eggs into the rice mixture.
  • Stir in the soy sauce and serve.

BROWN RICE AND KALE SALAD



Brown Rice and Kale Salad image

Great way to use up leftovers. Perfect alone for a hearty lunch or as a side to a nice steak.

Provided by AFulton

Categories     Salad     Green Salad Recipes     Kale Salad Recipes

Time 1h15m

Yield 12

Number Of Ingredients 10

4 cups vegetable broth
2 cups brown rice
3 tablespoons butter
½ cup diced onion
½ cup diced celery
½ cup diced carrot
¼ cup chopped almonds
½ cup diced mushrooms
salt to taste
2 cups chopped kale

Steps:

  • Bring broth and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
  • Melt butter in a large saucepan over medium heat; cook and stir onion, celery, carrot, and almonds until onion begins to softened, 5 to 10 minutes. Add mushrooms and cook 1 minute more; season with salt.
  • Mix cooked rice into onion mixture until evenly combined. Add kale and cook until completely wilted, about 5 minutes. Serve warm.

Nutrition Facts : Calories 179.5 calories, Carbohydrate 29 g, Cholesterol 7.6 mg, Fat 5.5 g, Fiber 2.4 g, Protein 4 g, SaturatedFat 2.1 g, Sodium 201.3 mg, Sugar 2.1 g

SAUTEED RICE WITH KALE



Sauteed Rice with Kale image

This is a recipe I whipped up when I was at loss on what type of rice side dish to serve with fish. Rice with chopped kale, onion, garlic, celery, green pepper, and mushrooms.

Provided by BramptonMommyof2

Categories     Side Dish     Rice Side Dish Recipes

Time 35m

Yield 6

Number Of Ingredients 12

1 cup chopped kale
3 tablespoons olive oil
1 tablespoon butter
1 small onion, diced
1 stalk celery, diced
½ cup sliced fresh mushrooms
½ green bell pepper, diced
2 cloves garlic, minced
2 cups cooked white rice
1 teaspoon dry mustard
2 pinches cayenne pepper
salt and ground black pepper to taste

Steps:

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring the water to a boil. Add the kale, cover, and steam until just tender, 7 to 10 minutes.
  • Heat olive oil and butter in a large skillet over medium heat; cook and stir onion, celery, mushrooms, green bell pepper, and garlic in the oil and butter mixture until the onion is tender, about 5 minutes. Stir kale and rice into the mixture, breaking the rice into grains with your spoon as you stir; season with dry mustard, cayenne pepper, salt, and black pepper. Cook and stir until the rice is hot, about 5 minutes.

Nutrition Facts : Calories 320.7 calories, Carbohydrate 52.8 g, Cholesterol 5.1 mg, Fat 9.4 g, Fiber 1.6 g, Protein 5.4 g, SaturatedFat 2.3 g, Sodium 28.3 mg, Sugar 1 g

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