RECIPE: TURMERIC KALE FRIED RICE
Embrace this rather glorious golden spice and play with the ingredients that you’ve got to hand.
Turmeric rice is pretty popular in our house. Whether it’s the colour (because let’s be honest, with kids, colour reigns supreme!) or it’s the comfort feel that it has. I often use turmeric the minute that one of us starts to feel a little run down, to say it’s a superstar, really is down playing it.
You don’t have to go far before you run into this anti-inflammatory spice, it’s on every wellness and health site - in all the holistic kitchens, for very good reason. It’s the hero of this recipe and the best part, if you want to go rogue, use up leftovers then go for it! This is frequently a Sunday night dinner.
Turmeric Kale Fried Rice
Ingredients:
2 green onions (I’m also a lover of red onion which works amazingly too)
2 Tbsp oil - I use olive (not EVO)
2 cloves garlic, minced
½ inch piece ginger, grated
5 brussels sprouts, shaved
½ bunch kale, chopped
½ cup cooked brown rice
½ tsp turmeric
2 radishes, thinly slice
½ lemon
chili for taste
Parsley - a small bunch chopped
Salt & pepper for seasoning
Process:
Thinly slice light section of green onion, reserving the dark green part for garnish.
Heat oil in a large nonstick pan over med-high heat. Add garlic, ginger, and green onions. Cook for about 2 minutes, stirring occasionally, until very fragrant and slightly browned.
Add cooked rice, and turmeric, stirring to distribute the garlic and ginger throughout the rice. Place Brussels sprouts and kale on top of rice, and cover with the lid of pan to slightly steam vegetables. After two minutes, stir until kale and Brussels sprouts are cooked through, about 2 minutes.
Top with parsley, radishes, reserved green onion, and lemon juice. Season with salt, pepper and chilli to taste.