Kale Pesto Fried Rice

Kale Pesto Fried Rice

For my memory, I think I haven’t posted any rice dish before, except risotto.

This is an easy fusion dish, mix up with pesto sauce with fried rice. Why do I use kale? Mainly because basil is too expensive for me for a few leaves. So I get the kale instead and it is on sale! I can keep a few more pennies in my pocket. :p

In addition, this pesto sauce has so many health benefits to share. Such as full of folic acid, add walnuts with it can give us the omega 3, which protects our brain cells. Also, it is so delicious on spaghetti as well, I’m planning to make it for my tomorrow dinner.


Kale Pesto Fried Rice


  • 2 cups Kale leaves only, stems removed
  • A large handful Toasted walnuts
  • 1/4 cup Nutritional yeast flakes
  • 1 tsp Sea salt
  • 2 cloves garlic, chopped (I haven’t used it)
  • 1/4 cup Extra virgin olive oil, more or less


  1. In a food processor or high-speed blender, combine the kale leaves first for the first 2 minutes. Then add the other ingredients except for the olive oil. When the motor running, drizzle the olive oil in slowly through the hole. Blend it all until a smooth sauce. Store in a clean jar and top up with more olive oil and store in the fridge.
  2. Then fry the rice in a hot work with a bit more oil and add the pesto sauce. Mix evenly and add some sweetcorn or garden peas if you like.
  3. Work is done and serves straight away.

2 thoughts on “Kale Pesto Fried Rice

  1. Such a brilliant green color! I love the use of kale here; it’s such a great way to make the most of winter greens, before basil is really in season. Plus, just a dollop is an ideal way to jazz up a simple bowl of rice.

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