October 6, 2016 4

All of the Alliums Fried Rice with Kale

Vegetarian, gluten-free all of the alliums fried rice.

All of the Alliums Fried Rice | With Food + Love | Vegetarian and naturally gluten-free fried rice with all of the alliums fried a touch of ginger and kale from Molly Yeh's new book Molly On The Range.

I spent the past week back east, visiting the cities I call home.

Eating the food I crave daily but never get to eat {hiiii, Cheu Noodle!}.

Spending quality time with my family.

And lots of in real life time with my friends.

Including, Molly Yeh. Who’s new book Molly On The Range is out now. As unique and authentic as the author, MOTR reads like a novel that you never want to put down. It’s about equal parts memoir and cookbook with just the right amount of whims and sensibility sprinkled throughout. Like a macaroni and cheese flowchart beside the perfect pizza crust ratio. You know, all very necessary things for life. You understand. Also, sprinkles. Lots of sprinkles.

In her book, Molly talks about the dead of Midwest winter. Not having many fresh local vegetables to choose from, besides alliums. Something I can relate to. Her all of the alliums fried rice really spoke to me. This is mega-comfort food you guys. This will be on repeat all fall/winter long. I followed her recipe exactly. But used just a little less oil, and a little less ginger and added in a few handfuls of kale, for good measure. The hippie-dip in me just couldn’t help it.

Go buy Molly’s book! It’s so fun, and it’ll make you happy and full.

All of the Alliums Fried Rice | With Food + Love | Vegetarian and naturally gluten-free fried rice with all of the alliums fried a touch of ginger and kale from Molly Yeh's new book Molly On The Range.

All of the Alliums Fried Rice | With Food + Love | Vegetarian and naturally gluten-free fried rice with all of the alliums fried a touch of ginger and kale from Molly Yeh's new book Molly On The Range.

All of the Alliums Fried Rice | With Food + Love | Vegetarian and naturally gluten-free fried rice with all of the alliums fried a touch of ginger and kale from Molly Yeh's new book Molly On The Range.

All of the Alliums Fried Rice | With Food + Love | Vegetarian and naturally gluten-free fried rice with all of the alliums fried a touch of ginger and kale from Molly Yeh's new book Molly On The Range.

All of the Alliums Fried Rice | With Food + Love | Vegetarian and naturally gluten-free fried rice with all of the alliums fried a touch of ginger and kale from Molly Yeh's new book Molly On The Range.

All of the Alliums Fried Rice with Kale

Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Serves 2 - 4 bowls of rice     adjust servings

Lightly {ever so slightly} adapted from Molly On The Range. I used a combination of leeks, yellow onion, green onion and shallots for my alliums. You can use a combo or just one variety, it's totally up to you. This recipe would be delicious sans eggs if you are an egg-free human and/or vegan.

Ingredients

  • 2 tablespoons olive oil, ghee or butter
  • 4 cups alliums, chopped {any combination of, see notes}
  • 4 farm fresh eggs, beaten
  • 4 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 cup kale, finely shredded
  • 2 cups cooked brown rice
  • sea salt, to taste
  • black pepper, to taste
  • chives, to garnish
  • Sriracha, to garnish

Instructions

  1. In a large skillet heat the oil over low heat. Add the alliums and a good pinch of salt and cook while stirring occasionally for about 12 - 15 minutes, or until the alliums start to caramelize.
  2. While the alliums cook, scramble the eggs in a separate pan until mostly set. Remove them from the heat and roughly chop.
  3. Add the garlic, ginger and kale to the alliums and cook for about 2 minutes. Add in the rice and scrambled eggs and fold to combine. Season with salt and pepper to taste.
  4. Serve hot with a sprinkle of chives and squeeze of Sriracha if desired.

Thanks to the folks at Rodale Publishing for gifting me an advance copy of Molly On The Range!

4 Responses to "All of the Alliums Fried Rice with Kale"

  1. Reply

    Shelly @ Vegetarian 'Ventures

    October 7, 2016 at 9:07 AM

    Can also totally relate to the lack of local produce in the winter months and totally loved Molly’s book as well. So many sprinkles!

  2. Reply

    Sophie MacKenzie

    October 7, 2016 at 12:51 PM

    Oh Sherrie, this is so pretty! And I’m now adding the word ‘alliums’ to my daily lexicon. <3

  3. Reply

    Em

    October 11, 2016 at 5:22 PM

    I read this post like three days ago and I swear I commented, but maybe I didn’t? If I did and I’m just being a bozo and I can’t see it, then you can stick me in the eye with a kale stem. Which reminds me: I love that you added kale to this. I think I, too, would add kale. And bacon. Don’t hate me. PS – This book has been my naptime everything for the past week. Just when I thought I couldn’t virtually love Molly any more…

  4. Reply

    amanda paa

    October 11, 2016 at 6:44 PM

    All the alliums, all the root vegetables, all Midwest winter long. I am with you, and Molly on this one! I like how the kale adds a little depth too. xo

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With Food + Love © 2016 | All photos + words belong to Sherrie Castellano -- they cannot be used or distributed without permission.
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