* 2 tablespoons coconut oil or quality vegetable oil
* 2 eggs, beaten with a dash of salt
* 2 big cloves garlic, pressed or minced
* ½ bunch shallots, green and white parts, thinly sliced (about ¾ cup)
* Optional: 1 cup thinly sliced vegetables, like capsicum or carrot
* 1 medium bunch kale (ribs removed and leaves finely shredded)
* ¼ teaspoon fine grain sea salt
* ¾ cup unsweetened coconut flakes (not shredded coconut)
* 2 cups cooked and chilled brown rice or quinoa or combination
* 2 teaspoons reduced-sodium tamari or soy sauce
* 2 teaspoons chilli garlic sauce
* 1 lime, halved
* Fresh coriander, for garnish
1. Heat a large (12-inch or wider) wok, cast iron skillet or non-stick frying pan over medium-high heat. Once the pan is hot enough add 1 teaspoon of oil. Pour in the eggs and cook, stirring occasionally, until the eggs are scrambled and lightly set. Transfer the eggs to your empty bowl. Wipe out the pan if necessary with a paper towel (be careful, it’s hot!).
2. Add one tablespoon of oil to the pan and add the garlic, onions and optional additional vegetables. Cook, while stirring, for 30 seconds or longer, until fragrant or until the vegetables are tender. Add the kale and ¼ teaspoon salt. Continue to cook, stirring frequently, until the kale is wilted and tender, which will just take a couple of minutes. Transfer the contents of the pan to your bowl of eggs.
3. Add the remaining two teaspoons of oil to the pan. Pour in the coconut flakes and cook, stirring frequently, until the flakes are lightly golden. Add the rice to the pan and cook, stirring occasionally, until the rice is hot, about 3 minutes.
4. Pour the contents of the bowl back into the pan. Add your 2 teaspoons of tamari (or soy sauce) and chili garlic sauce. Stir to combine, then transfer the contents to serving plates or back to your bowl. Squeeze the juice of ½ of a lime over the dish. Garnish with a sprinkling of coriander leaves and wedges of lime.
(Recipe thanks to Cookie and Kate)