Turmeric Kale Fried Rice
Adapted from the gorgeous book Kintsugi Wellness by Candice Kumai.
Servings Prep Time
4 10minutes
Cook Time
Servings Prep Time
4 10minutes
Cook Time
Fried Rice
  • 4cups leftover cooked grainsie. white rice, brown rice, quinoa, farro
  • 2tbsp Frescolio Sesame Oil
  • 3tbsp reduced-sodium soy sauce
  • 1/2 large yellow onionfinely chopped
  • 2 garlic clovesminced
  • 1tbsp fresh gingerminced
  • handful mushroomschopped
  • 1cup extra-firm tofucut into cubes, try Soyganic Smoked Tofu
  • 1tbsp ground turmeric
  • 1cup kale or spinachchopped
  • 4 green onionssliced
  • 1tbsp sesame seedslightly toasted
  • limea few slices
Optional add-ons
  • 4 eggsfried or poached
  • sriracha
  • kimchi
  1. If your grains aren’t already cooked, start with 2 cups of uncooked grains, and then add the appropriate amount of water. Bring to a boil, then reduce to a simmer. Simmer for about 30 minutes until grains are tender and water is absorbed. Fluff with a fork and set aside to cool.
  2. Add sesame oil to a large saute pan over medium-high heat. Once oil is shimmering, add onion. Saute until fragrant. Add the ginger and garlic and saute for about two minutes, then stir in the mushrooms. Add the soy sauce and saute for about two more minutes, or until the soy sauce begins to evaporate.
  3. Add half the green onions and saute for three additional minutes, or until everything is thoroughly heated.
  4. Add the ground turmeric and mix thoroughly. Add cooked grains and saute until everything is warmed through. Gently mix in kale and tofu.
  5. Finish with sliced green onions, toasted sesame seeds and a squeeze of lime. Optional add-ons: a fried or poached egg, sriracha, kimchi.
Recipe Notes

This recipe uses our Sesame Oil.¬†You could use any of the following EVOO’s for a different taste: