Vanessa Hutchinson |

Turmeric Kale Rice

Here's a simple and healthy recipe that you can whip up in 10 minutes. The surprising mix of flavours will delight your taste buds and make your tummy very happy. 

It's gluten free, low FODMAP and vegetarian (vegan if you swap eggs for tofu).

We'd love you to share your yummy creations and tag @fodbods :)


  • 250g packet of microwave brown rice & quinoa (we've used SunRice)
  • 1 bunch of kale, torn into small bits
  • Garlic infused olive oil (we used Cobram Estate)
  • 3 spring onions (green part only, chopped)
  • 1 tsp turmeric
  • 1 tbsp soy sauce
  • 1 tbsp fresh ginger, grated
  • 3 eggs, lightly whisked
  • 100g frozen edamame beans
  • 1 lime


  1. Heat a generous amount of garlic infused oil in a large pan then add microwaved rice. Gradually stir in the kale bits, drizzling additional olive oil. Once wilted, transfer to a bowl
  2. In the same pan, add more olive oil, ginger and spring onions. Cook for ~3 minutes then sprinkle with turmeric
  3. Make a space in the middle of the pan then add eggs. Stir around to break into smaller pieces and mix in the onion mix
  4. Add the rice + kale mix back to the pan and mix well. Add the frozen edamame and soy sauce
  5. Once combined, squeeze fresh lime over the top and serve
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