Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"Cabbage: a familiar kitchen-garden vegetable about as large and wise as a man's head."
-Ambrose Bierce

The refrigerator light goes on...

Fried rice doesn't have to be stuck with chicken, shrimp or pork. This is a simple and quick weeknight meal that has great flavor, fiber, quality proteins, and fats, with only one pot to clean up. The daikon brings a sweeter bitterness to the kale and cabbage while the umami flavor of the soy or tamari sauce is enhanced by the tangerine. Stir some fresh mint in just before serving for a hit of aromatic sweetness.


Kale Fried Rice

Servings: 2 | Serving size: about 2 1/2 cups

Cooking Time: 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe makes great leftovers.

2 1/4 cups water
1/2 cup long grain brown rice
4 tsp sesame oil
1 Tbsp fresh ginger (minced)
4 ounces daikon radish (diced)
1/2 cup raw peanuts
4 large green onions (thinly sliced crosswise)
4 ounces fresh kale (thinly sliced)
4 ounces Napa cabbage (thinly sliced)
1 tsp fresh orange peel (finely minced)
1 small tangerine (juiced)
4 tsp low sodium soy or gluten-free tamari sauce
2 large eggs

Kale Fried Rice by Dr. Gourmet
In a medium sauce pan, bring the water to a boil, then stir in the brown rice.

Reduce heat to medium-low and simmer, partially covered, for about 15 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner and let it stand.

While the rice is cooking, prepare the vegetables.

Place the sesame oil in a large skillet or wok over high heat.

Add the ginger and cook for about 1 minute, stirring constantly.

Add the radish and the peanuts and cook for about 3 minutes, stirring frequently.

Add the green onions and continue cooking, stirring frequently, for another minute.

Add the kale, cabbage, orange peel, tangerine juice, and soy or tamari sauce.

Cook for about 3 minutes, tossing the mixture frequently.

Add the cooked rice and toss until well blended into the vegetables.

Add the eggs to the mixture and cook, folding it all together, for about one minute until the eggs are cooked.


Nutrition Facts

Serving size: about 2 1/2 cups

Servings: 2

Amount Per Serving

Calories 507 Calories from Fat 225
% Daily Value
Total Fat 24g 38%
    Saturated Fat 4g 18%
    Monounsaturated Fat 10g
    Trans Fat 0g
Cholesterol 212mg 71%
Sodium 543mg 21%
Total Carbohydrates 55g 15%
    Dietary Fiber 10g 29%
    Sugars 5g
Protein 21g
Vitamin A 233% Vitamin C 204%
Calcium 29% Iron 33%
Vitamin K 615 mcg Potassium 1176 mg
Magnesium 163 mg