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

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.


  • 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


  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.
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