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13Ingredients
10Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 2 Tbsp. coconut oil (or quality vegetable oil)
- 2 eggs (beaten with a dash of salt)
- 2 cloves garlic (pressed or minced)
- 1/2 bunch green onions (green and white parts, thinly sliced, about ¾ cup)
- 1 cup vegetables (thinly sliced, like bell pepper, carrot or Brussels sprouts, optional)
- 1 bunch kale (preferably Lacinato but curly green is good, too, ribs removed and leaves finely shredded)
- 1/4 tsp. fine grain sea salt
- 3/4 cup coconut flakes (unsweetened, not shredded coconut)
- 2 cups brown rice (cooked and chilled)
- 2 tsp. reduced sodium tamari (or soy sauce)
- 2 tsp. chili garlic sauce (or sriracha)
- 1 lime (halved)
- fresh cilantro (for garnish, optional)
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Reviews(2)
SVJS 4 years ago
Loved this - didn't add anything extra, just had the kale and cashews and had it as a side dish. Next time, I'm going to try with rice and a fish protein like salmon.
s t. 7 years ago
Very tasty recipe! The coconut flakes add a new dimension to the rice and we're a good balance with the kale. I'd definitely make this again!