Known as "Indian saffron," turmeric is the anti-inflammatory spice that resides in many holistic kitchens...and it was the golden, medicinal herb that inspired this reinvented fried rice. We doused sprouted brown rice with fragrant ginger, green onion, garlic, and the tour de force that is turmeric; then added chopped curly kale and shaved sprouts to provide a sulfur-rich, fibrous balance. To top it all off we added vibrant thin fuschia radish discs, a squeeze of lemon, and the rest of the green onion. This dish is sure to become a summer staple—as bright as sunshine and a healing staple for your lunch or supper crowd.
Turmeric Kale Fried Rice
Ingredients:
- 2 green onions
- 2 Tbsp coconut oil
- 2 cloves garlic, minced
- ½ inch piece ginger, grated
- 5 brussels sprouts, shaved
- ½ bunch Tuscan kale, chopped
- ½ cup cooked brown rice
- ½ tsp turmeric
- 2 radishes, thinly slice
- ½ lemon
- Black pepper
Process:
- Thinly slice light section of green onion, reserving the dark green part for garnish.
- Heat coconut 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 radishes, reserved green onion, and lemon juice. Season with salt and pepper to taste.
Recipe by food stylist and recipe developer, Pearl Jones @mpearljones
