egg speck textures

Kale, Coconut & Quail Egg Fried Rice

  • Prep time: 15 minutes
  • Cook time: 20 minutes
  • Serves: 2–4 people
A colourful and quick weeknight dinner inspired by the exotic fried rice dishes of Thailand.

It’s green, it’s red, it’s yellow — and it’s healthy! Ready in about 20 minutes, there’s lots to love in this dish.

The tang of lime juice, the heat of sriracha and the umami of soy sauce create a rousing flavour combo. Coconut and scrambled quail egg, along with lots of veggies and fried rice allow lots of space to mix things up. You’ll want to keep making it over and over again!


    • 2 tbsp coconut oil, divided
    • 6 quail eggs, whisked together with a dash of salt
    • 2 large garlic cloves, minced
    • 3/4 cup chopped green onions (about 1 bunch)
    • 1 cup chopped vegetables, like bell pepper, carrot or Brussels sprouts (optional)
    • 1 bunch kale, ribs removed and leaves chopped
    • 1/4 tsp fine sea salt
    • 3/4 cup large, unsweetened coconut flakes* (not shredded coconut)
    • 2 cups brown rice, cooked and cooled
    • 2 tsp soy sauce
    • 2 tsp sriracha
    • 1 lime, halved
    • Handful fresh cilantro, for garnishing



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 that a drop of water sizzles on contact, add 1 teaspoon of the coconut oil and swirl the pan to coat the bottom. Scramble the eggs and transfer them to an empty bowl.


Add 1 tablespoon oil to the pan and add the garlic, green onions and optional additional vegetables. Cook until fragrant or until the vegetables are tender, stirring frequently. Add the kale and salt. Continue to cook until the kale is wilted and tender, stirring frequently, about 1 to 2 minutes. Transfer the contents of the pan to your bowl of eggs.


Add the remaining 2 teaspoons of oil to the pan. Pour in the coconut flakes and cook, stirring frequently, until the flakes are lightly golden, about 30 seconds. Add the rice to the pan and cook, stirring occasionally, until the rice is hot, about 3 minutes.


Pour the contents of the bowl back into the pan, breaking up the scrambled egg with your spatula or spoon. Once warmed, remove the pan from the heat.


Add the soy sauce, sriracha and juice of one of the lime halves. Stir to combine. Taste, and add more soy sauce, sauce, lime juice or sriracha as needed.


Slice the remaining half of the lime into wedges, then divide the fried rice into individual bowls. Garnish with wedges of lime and a sprinkling of torn cilantro leaves, with soy sauce, sriracha and lime juice on the side for anyone who wants to add extra!

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