Gluten free and refined grain rice is usually used in making the traditional Thai or Indian chicken noodle soups like Laksa or Pho, but it has also become popular as a substitute for rice in some dishes like Spicy Kale and Coconut Fried Rice, which has become quite a hit with health conscious people due to the increased nutritional value of the dish. These types of rice dishes use chick peas, onions or garlic as its primary ingredients. To make Spicy Kale and Coconut Fried Rice, you need to soak the chickpeas or onions overnight in water. The next day, soak the cooked rice or other ingredients in water for at least ten minutes to remove all the dust or leftover particles from the ingredients.
Once you are done with this, it is time to cut or chop the cooked rice into small pieces. It is better if you can cut or chop the rice into little pieces so that they can remain in their own little shells, like a ham or a sausage, to give them more texture. Then, start frying the rice or other ingredients in small frying pans or woks until they are almost completely done. When they are almost done, place them on plates and let them cool. You can now serve your Spicy Kale and Coconut Fried Rice right away or keep them refrigerated until tomorrow, when you can take them out of the refrigerator and serve them hot.
After cooling down, you can serve your Spicy Kale and Coconut Fried Rice using the same procedure you followed to make the rice. However, to avoid burning your mouth on the spicy taste of the spices used in this recipe, you can always stir the rice and spices using a wooden spoon instead of a kitchen strainer. Serve your Spicy Kale and Coconut Fried Rice immediately to retain the fresh taste of the ingredients.