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Bettina Campolucci Bordi's Curry Fried Rice Recipe

by Wolf & Badger

Bettina Compolucci-Bordi  is a cookbook author, sustainable chef, teacher and podcast host. She was recently named one of Marie Claire's Changemakers, recognising her efforts to fight climate change from her kitchen table. She's shared one of her favourite speedy recipes for a quick midweek supper, you can also read our Q&A with Bettina here to find out more about her work, cooking influences and plans for the coming year.  

Curry Fried Rice Recipe

This recipe is a great way to add lots of greens to your diet. Utilise seasonal local produce and use up whatever is leftover in your fridge!

Images: Sara Kiyo Popova @shisodelicious


2 tbsp olive oil for frying

1cm ginger, thinly sliced

½ red onion, thinly sliced

½ tbsp turmeric

½ red chilli, thinly sliced

150g kale, stems removed, chopped

2 tbsp tamari, or soy sauce

200g pre-boiled rice (cooked weight)

salt & pepper to taste

To Serve:

handful of sesame seeds

handful of fresh coriander

any other fresh greens you would like to add


Heat the olive oil in a pan, then add the onion, ginger, turmeric and chilli. Stir well, cook for 2-3 mins.

Add the kale and cook for a further couple of minutes, then add tamari and mix well.

Now stir in the precooked rice, salt & pepper, and cook for a further 5 mins and serve up, sprinkled with sesame seeds, coriander and greens on top!