Kale & Five Vegetable Fried Rice

Kale & Five Vegetable Fried Rice

All you kale, cabbage, mushroom, onion, ginger, garlic, and fried rice lovers out there, this recipe is for you! Exotic cuisines from around the world are some of my absolute favorite meals. The complex layers of flavor created by the spices, herbs, chilies, and condiments used in these cuisines dance on my tongue and make me feel so happy.


Today’s recipe is my healing foods version of vegetable fried rice. I have eaten my share of fried rice made with a variety of different ingredients at many Chinese and Thai restaurants. Fried rice at its core is a simple comforting dish that always delivers great taste and satisfaction. Vegetable fried rice is a wonderful, easy dish to make and it delivers a tasty meal with inexpensive ingredients.


My grandparents had a wonderful garden in Ohio where they grew an abundance of leafy greens, hot peppers, and root vegetables. My favorite leafy greens from their garden were kale, collard greens, mustard greens, and cabbage and they still are to this day. I decided to use red kale and red cabbage along with four other healing vegetables to create this tasty fried rice.


Eating a rainbow of vibrant vegetables and fruits every day is one of the easiest ways for you to stay healthy. This vegetable fried rice is packed with six healing vegetables that have potent health benefits and fantastic flavor! Red kale, red cabbage, mushrooms, onions, garlic, and ginger combine beautifully with the pink rice to create a harmony of delectable flavors, textures, and colors that appeal to all your senses.


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Kale and Cabbage

Kale and cabbage are both members of the cruciferous family of vegetables. Kale and cabbage are good sources of vitamins, minerals, phytochemicals, antioxidants, protein, and fiber. These gorgeous beauties are potent superfoods that fight inflammation, free radical damage, and degenerative diseases like cancer.



Onions are a potent superfood from the allium family of vegetables. Onions and garlic are two vegetables I use in my recipes on a daily basis. Onions and garlic have wonderful health benefits and I just can’t get enough of their savory taste and versatility.

Onions are high in antioxidants and phytochemicals like quercetin that protect our body from oxidative stress and disease. Quercetin is a flavonoid and antioxidant that is a fantastic anti-inflammatory. Quercetin helps prevent oxidation of fatty acids in our body and keeps inflammation in check.



Garlic is a fantastic vegetable that is also a member of the allium family like onions. Crushing, mincing, or grating garlic before eating it activates many of its important phytochemicals. Garlic’s high amount of sulfur and the compound allicin are two of the reasons why it has so many important health benefits. Garlic is a natural antibiotic, with anti-inflammatory, anti-fungal, and anti-viral properties making it a strong immune system booster.


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White Button Mushrooms

White button mushrooms are one of the most popular mushrooms eaten today. White button mushrooms aka agaricus bisporus are a potent superfood rich in nutrients for strengthening our immune system. White button mushrooms also protect our bodies from chronic inflammation and cancer. White button mushrooms are a great source of protein, antioxidants, B vitamins, vitamin D, enzymes, and fiber. White button mushrooms also contain conjugated linoleic acid (CLA) an aromatase inhibitor which fights against cancer.


I used organic Madagascar pink rice which is a mineral-rich, gluten-free rice in the recipe but it also works well with long grain brown rice. Just be sure to cook the rice and cool before making the fried rice. I usually make the rice the night before I want to make the recipe and it turns out perfect every time.


Enjoy this superfoods six vegetable fried rice whenever you are in the mood for a tasty meal that delivers rich flavor and healing nutrients in one scrumptious recipe!


What’s your favorite ingredients for fried rice? Please contribute to the conversation by leaving a comment below.


Share this recipe with family and friends and let’s all get healthy and radiant together!


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Kale & Five Vegetable Fried Rice

Ovo-Vegetarian, Sugar-Free

Serves 4
2 tablespoons virgin coconut oil (Good source for coconut oil)
1 tablespoon grated ginger
3 large garlic cloves—grated
1 small white onion—peeled and chopped
1 cup thinly shredded organic red cabbage
4 cups thinly shredded organic red kale
1 teaspoon unrefined sea salt
1 tablespoon filtered or spring water
2 cups thinly sliced white button mushrooms caps
1 large pastured egg—beaten (optional)
4 cups organic Madagascar pink rice or brown rice—cooked and cooled
3 tablespoons Nama® Shoyu soy sauce or wheat-free Tamari
½ teaspoon Sriracha hot chili sauce
Fresh ground black pepper—to taste
1 teaspoon toasted sesame oil 

1. Heat coconut oil in a large skillet or wok over medium-high heat until melted but not smoking.

2. Add grated ginger, garlic, chopped onions, cabbage, and kale. Sprinkle with sea salt and cook vegetables over medium-high heat until they start to soften and wilt, around 3-4 minutes.

3. Add sliced mushrooms and one tablespoon of water and continue to cook vegetables for an additional 4-5 minutes or until tender.

4. Turn heat down to medium and make a well in the center of the vegetables. Add beaten egg if using and stir constantly until egg is scrambled and cooked.

5. Add cooked rice to the pan and sprinkle with soy sauce or tamari, sriracha sauce, black pepper, and sesame oil. Cook until rice is hot. Taste and add more soy sauce or tamari to taste if needed. Enjoy hot.



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Shared on Fat Tuesday

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  1. Yum. I could go for a bowl of this with a poached egg on top…is that weird? I just love kale in everything, I can’t think why I haven’t thought of putting in my rice. From now on!
    beyondthepeel recently posted..TV Tuesday #41 – How To Quick Soak Beans And Save Yourself Some MoolahMy Profile

    • Shelley Alexander says:

      France, I think a poached egg would taste great on this rice! I made it with the scrambled egg and I liked it that way too. You and I feel the same way about kale and I hope you love it in this fried rice as much as I do.

  2. Hi Shelley,
    everytime I come to your blog I learn something and get inspired to use some of the products you suggest.
    My mother had a garden similar to the one your grandparents had. She grew kale in her garden and her opinion was that kale needed a frost to be good to consume. What are your thoughts on that?

    Thank you so much for sharing your knowledge and the recipe!
    Love and Light
    Yorinda recently posted..Loving Kindness PrayerMy Profile

    • Shelley Alexander says:

      Thanks so much for the wonderful comments Yorinda! Your support of my blog means the world to me and I’m so glad you like the recipes and information. I never heard of kale needing a frost to be good to consume. I will have to find out from some of the farmers at the Farmers” market. Love and Light to you too!

  3. Hello Shelley, you shared here amazing and delicious recipe. Yesterday, I heard from my friend that you have shared one recipe on Kale on your this blog. I found it great. Thanks for sharing this delicious recipe.

  4. You’re so cool! I don’t suppose I’ve read through a single thing like this before. So nice to find somebody with some original thoughts on healthy food recipes. Seriously.. many thanks for starting your website. This website is something that is required on the internet, someone with a bit of originality!
    Jimmy recently posted..Study SingaporeMy Profile

  5. Looks like an awesome vegetarian meal. Will keep it in mind, thank!
    Kate recently posted..2Yum.Me RiceMy Profile

  6. Zada Goodkin says:

    Hello Shelley, thank you for the info, great recipe and inspiration.

  7. Hey,Very nice recipe
    Looks like tasty.

  8. Thank Shelley Alexander .!
    Look very tasty.

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