Turmeric Fried Rice with Eggs and Kale Recipe

Name: Turmeric Fried Rice With Eggs and Kale
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: For the rice:; 1/2 bunch Lacinato or dino kale; 2 tablespoons olive oil; 1/2 onion, finely chopped; 2-inch piece of ginger root, peeled and finely chopped; 1 clove garlic, finely chopped; 1 teaspoon ground cumin; 1 teaspoon ground turmeric; 1/2 teaspoon table salt; 1 cup rinsed and drained chickpeas (about half of a 15-ounce can); 10 cherry tomatoes, halved; 1 to 2 cups cooked basmati rice; 1 tablespoon lemon juice; For the eggs:; 2 teaspoons butter or olive oil; 2 large eggs; Pinch salt; Pinch freshly ground black pepper

I love Indian flavors, and vegetables, and healthy meals! So, this Indian-style fried rice is right up my alley.

This recipe takes a detour from traditional fried rice, the well-known Chinese invention of leftover rice and vegetables cooked in a wok with some scrambled eggs in the mix.

Here you start with onion, ginger, garlic, and leftover rice, and so far, you’re in the ballpark of the original. But that’s where the similarity ends. Cumin, turmeric, chickpeas, tomatoes, and shredded kale add a different twist. The egg (optional) goes on top of, not in, the rice.

This dish gets bonus points for being quick and easy. If you want a dish that’s more veg than rice, use one cup of rice, but if you’re extra hungry, add more rice to taste. And yes, it can be doubled.

Side view of a bowl of turmeric fried rice with greens topped with a fried egg. Chopped kale, tomatores and chickpeas are mixed in with the rice. Silverware and a linen are to the left. A second bowl of turmeric fried rice with greens is in partial view to the right. — Sally Vargas

What Is the Best Rice for Fried Rice?

The best rice for fried rice remains the same: leftover cooked rice. I prefer basmati rice, but you can use any rice you have on hand, including brown rice. Leftover rice usually dries out a little, so the grains stay separate when you stir-fry them.

If you don’t have cooked rice on hand, make it with a little bit less water—for one cup of rice, you could subtract two tablespoons from the amount of water recommended in the cooked rice recipe. Be sure to let it steam for 10 minutes after cooking so the grains separate, and the rice isn’t clumpy.

What Is Turmeric?

Turmeric, like ginger, is a flowering plant, with rhizomes (thick root stalks) that are used fresh, or dried and ground into powder.

It is bright yellow with an earthy, sometimes bitter flavor and is often a component of curry powder. It has been used throughout Southeast Asia and the Middle East for centuries.

The bright color can stain your hands and your aprons, so be prepared to handle with care or treat stains by dabbing with a solution of cool water and soap. Even better, soak linens or dishtowels in a mild bleach solution or white vinegar for 20 minutes or longer as soon as you notice the stain. Then wash in cool water and soap.

Side view of two shallow bowls with easy turmeric fried rice inside. Chopped kale, chickpeas and tomatoes are mixed in with the rice. A fork is set in the rice. The bowl in the upper portion of the photo has a fried egg on top. — Sally Vargas

Swaps and Substitutions

If you don’t have kale, you could substitute just about any sturdy leafy green you have in your fridge. Stir in leftover vegetables like broccoli or zucchini, or add grated carrots or cabbage if that’s what you have. Like most fried rice recipes, this one is adaptable to what you have on hand.

Tips for Fried Rice Ahead of Time

The rice will keep for three to four days in the refrigerator. I don’t recommend freezing this dish since it loses some of its verve, but if you do, let it cool completely before packaging it in airtight freezer bags.

Remove it from the freezer and steam it in a container with a lid set askew in the microwave.

More Great Fried Rice Recipes

Turmeric Fried Rice With Eggs and Kale

Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Servings 2 servings

This recipe uses leftover cooked rice. If you don’t have any on hand, please allow time for cooking a fresh batch of rice, but with slightly less water than your rice recipe calls for.

Recipe is easily doubled for more servings.

For the rice:

1/2 bunch Lacinato or dino kale
2 tablespoons olive oil
1/2 medium onion, finely chopped
2-inch piece of ginger root, peeled and finely chopped
1 clove garlic, finely chopped
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon table salt
1 cup rinsed and drained chickpeas (about half of a 15-ounce can)
10 cherry tomatoes, halved
1 to 2 cups cooked basmati rice
1 tablespoon lemon juice

For the eggs:

2 teaspoons butter or olive oil
2 large eggs
Pinch salt
Pinch freshly ground black pepper

Finely slice the kale:

On a cutting board, stack the kale leaves and cut across them to finely shred them, including the thinner stems. Set aside.

Sally Vargas | Art Banner Credit: Elena Resko
Sauté the onions and spices:

In a large skillet over medium heat, add the oil. Once the oil shimmers, add the chopped onions and cook for 2 to 3 minutes or until they begin to soften. Add the ginger, garlic, cumin, and turmeric. Cook, stirring, for about 1 minute, or until aromatic.

Sally Vargas | Art Banner Credit: Elena Resko
Cook the kale:

Add 1/4 cup water, kale, and the salt to the skillet. Cook, stirring often, for 3 to 4 minutes, or until the kale wilts.

Sally Vargas | Art Banner Credit: Elena Resko

Sally Vargas | Art Banner Credit: Elena Resko
Stir in the rice:

Add the chickpeas, tomatoes, cooked rice, and lemon juice to the skillet. Cook, stirring, until hot. Taste and add more salt, if you’d like. Remove the pan from the heat, cover, and set aside while you fry the eggs.

Sally Vargas | Art Banner Credit: Elena Resko
Cook the eggs:

In a non-stick skillet with a lid, over low heat, melt the butter or heat the oil. Break the eggs into the skillet and cover the pan with a lid. Cook for 1 1/2 to 2 minutes, or until all but a thin rim of egg white around each yolk is opaque. Remove the pan from the heat, keep covered, and let sit for about 30 seconds to finish cooking.

How to Fry an Egg
READ MORE:

Sally Vargas | Art Banner Credit: Elena Resko
Serve:

Divide the fried rice between 2 bowls. Top each with a fried egg if desired, and sprinkle with salt and pepper.

Nutrition Facts (per serving)
645	Calories
26g	Fat
84g	Carbs
20g	Protein

Nutrition Facts
Servings: 2
Amount per serving
Calories	645
% Daily Value*
Total Fat 26g	33%
Saturated Fat 5g	23%
Cholesterol 186mg	62%
Sodium 692mg	30%
Total Carbohydrate 84g	31%
Dietary Fiber 10g	36%
Total Sugars 12g
Protein 20g
Vitamin C 30mg	150%
Calcium 151mg	12%
Iron 8mg	42%
Potassium 747mg	16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.