Kale Rice Bowl


In this simple rice bowl, F&W’s Kay Chun combines pork and kale with an abundance of fresh herbs for a dish that’s both hearty and delightfully fresh-tasting. Slideshow:  One-Bowl Rice Recipes 

Kale Rice Bowl
Photo: © Christina Holmes
Total Time:
30 mins


  • 2 tablespoons canola oil

  • 5 garlic cloves, thinly sliced

  • 2 tablespoons chopped peeled fresh ginger

  • 3/4 pound ground pork

  • 1 pound red kale (2 bunches), stemmed and leaves torn into large pieces (16 cups)

  • 1 tablespoon Asian fish sauce

  • 1 cup mixed chopped basil and cilantro

  • Kosher salt

  • Pepper

  • Steamed rice and Sriracha, for serving


  1. In a large nonstick skillet, heat the canola oil. Add the garlic, ginger and pork and cook over moderate heat, stirring, until the pork is just cooked through, 3 minutes. In batches, add the kale and stir-fry until tender, about 5 minutes. Stir in the fish sauce and herbs and season with salt and pepper. Serve with rice and Sriracha.

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