Kale, Coconut & Quail Egg Fried Rice | Spring Creek Quail Eggs

Ingredients

• 2 tbsp coconut oil, divided
• 6 quail eggs, whisked together with a dash of salt
• 2 large garlic cloves, minced
• 3/4 cup chopped green onions (about 1 bunch)
• 1 cup chopped vegetables, like bell pepper, carrot or Brussels sprouts (optional)
• 1 bunch kale, ribs removed and leaves chopped
• 1/4 tsp fine sea salt
• 3/4 cup large, unsweetened coconut flakes* (not shredded coconut)
• 2 cups brown rice, cooked and cooled
• 2 tsp soy sauce
• 2 tsp sriracha
• 1 lime, halved
• Handful fresh cilantro, for garnishing