4 shallots thinly sliced
2 tablespoons olive oil or virgin coconut oil, divided
1 cup cooled cooked brown rice preferably day old
1 small bunch Tuscan kale, ribs and stems removed, leaves torn
2 garlic cloves, thinly sliced
1 tablespoon finely chopped peeled ginger
1 teaspoon ground turmeric
3 large eggs
1 tablespoon fresh lime juice
Lime wedges (for serving)
Heat 1 Tbsp. oil in a large nonstick pan over medium. Add rice, breaking up any lumps, and pat down into an even layer. Cook, undisturbed, until beginning to crisp, about 2 minutes. Toss and continue to cook, adding kale by handfuls and letting wilt slightly before adding more and tossing occasionally, until rice is heated through and all the kale is wilted, about 3 minutes. Season with salt and transfer to a plate.
Heat remaining 1 Tbsp. oil in same skillet and cook garlic, ginger, shallots, stirring often, until softened and fragrant, about 2 minutes. Sprinkle turmeric over, then stir in eggs at side of pan and scramble. Season with salt and cook, stirring gently, until eggs are barely set. Return rice and kale to pan; toss to combine. Cook, tossing occasionally, until hot. Add lime juice and season with salt.
Divide fried rice between plates and top with more sliced shallot greens and fresh herbs. Serve with lime wedges for squeezing over.