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Nothing cooks faster than a stir-fry dish and nothing is healthier than kale. So when I am busy and hungry, my quickest solution is to do a quick kale stir-fry that satisfies my stomach and my body.

The recipe below is pretty easy and only takes about 15 minutes to cook from preparation until serving. I added eggs in my dish, but you can also cook without them if you want an vegan option.C99D15A4-0A12-4E73-BCF0-DEDCFE824450

Ingredients: (serves 3)

  • 1 tbsp of coconut oil (you can also sub it with olive oil)
  • 1 bunch of kale, chopped
  • 1 cup of cabbage, thinly sliced
  • 2 Carrots, peeled and thinly sliced
  • 2 green onions, thinly sliced
  • 2 eggs
  • 1 tbsp of tumeric
  • 1 tsp of chili oil
  • Salt and pepper


  1. Wash and chop all the vegetables.
  2. Heat a large wok or a frying pan with the coconut oil in low-medium heat.
  3. Add the sliced green onions into the wok, then break the eggs into the wok.
  4. Slowly let them cook until the egg white congeals. Stir the eggs occasionally like you are making scrambled eggs
  5. Add kale, cabbage, carrots into the mix.
  6. Season the mixture with salt (~1 tbsp) and tumeric. Gently mix and stir the content of the pan to mix the seasonings.
  7. Cover the pan and let it simmer for 1 minute
  8. Add pepper and chili oil into the mix and stir-fry x 5 seconds.
  9. Serve hot!