Arroz Integral Frito con Kale y Cúrcuma

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This vibrant turmeric and kale fried brown rice is a nourishing take on a classic takeaway favourite. By using nutty brown rice and antioxidant-rich kale, this dish provides a satisfying balance of textures and earthy flavours. The golden hue from the ground turmeric not only looks beautiful on the plate but also adds a subtle warmth that complements the zingy lime and aromatic ginger perfectly.

As a versatile option for balanced nutrition, this recipe is ideal for a quick midweek supper or a healthy desk lunch. It is a fantastic way to use up leftover grains while incorporating plenty of leafy greens into your diet. For the best results, ensure your rice is completely cold before frying to achieve those delicious crispy edges that make fried rice so irresistible.

Ingredients for Fried Brown Rice with Kale and Turmeric

4 cebollas de verdeo
2 tablespoons virgin coconut oil, divided
1 cup cooled cooked brown rice
1 small bunch Tuscan kale, ribs and stems removed, leaves torn
Sal kosher
2 dientes de ajo, finamente cortados
1 cucharada de jengibre pelado y finamente picado
1 cucharadita de cúrcuma molida
3 huevos grandes
1 cucharada de jugo de lima fresco
Cuñas de lima (para servir)

How to make Fried Brown Rice with Kale and Turmeric

Remove dark green parts from spring onions, thinly slice, and set aside. Thinly slice white and pale green parts and set aside separately. Heat 1 tablespoon oil in a large nonstick skillet over medium. Add rice, breaking up any lumps, and pat down into an even layer. Cook, undisturbed, until beginning to crisp, about 2 minutes. Toss and continue to cook, adding kale by handfuls and letting wilt slightly before adding more and tossing occasionally, until rice is heated through and all the kale is wilted, about 3 minutes. Season with salt and transfer to a plate.

Heat remaining 1 tablespoon oil in same skillet and cook garlic, ginger, and reserved white and pale green parts of spring onions, stirring often, until softened and fragrant, about 2 minutes. Sprinkle turmeric over, then stir in eggs, using a pair of chopsticks or a heatproof rubber spatula to blend whites and yolks. Season with salt and cook, stirring gently, until eggs are barely set. Return rice and kale to skillet; toss to combine. Cook, tossing occasionally, until hot. Add lime juice and season with salt.

Divide fried rice between plates and top with reserved spring onion greens. Serve with lime wedges for squeezing over.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.