Garlic Kale Perilla Fried Rice

Garlic Kale Perilla Fried Rice
Prep Time
45 minutes
2 as a main, 4 as an appetizer

4 cups of cooked Japanese short grain rice
2 tablespoons of fresh minced garlic
5 tablespoons of extra virgin olive oil
1 tablespoon of unsalted butter
2 cups of finely chopped curly green kale (de-ribbed)
Sea salt to taste
Freshly ground black pepper to taste
Toasted black sesame seeds for garnish
3 fresh perilla leaves, finely julienned


Bring garlic, olive oil, and butter together and heat in a deep pan. Heat the garlic slowly so it doesn’t burn. Once the garlic starts to turn lightly golden, add the kale and saute it until the kale looks lightly cooked. Add the cooked rice. Break up any chunks and make sure to coat all the rice in the garlic kale mixture. Salt and pepper the rice to taste. Serve rice with julienned perilla leaves and a sprinkle of toasted black sesame seeds.


Small bowl with a spoon or chopsticks


A Belgian White goes perfectly with this dish because the effervescence nature of the beer cleanses your palate while playing on the citrus flavors of the perilla leaves.