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* Garlic Kale and Cashew Fried Rice
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Garlic Kale and Cashew Fried Rice
- 1 cup basmati rice
- 1 1/2 cups vegetable stock
- 1 TB olive oil
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- 4 TB olive oil
- 1 red bell pepper, thinly sliced
- 1/2 sweet onion, thinly sliced
- 1 head Tuscan kale, leaves removed, and sliced
- 4 garlic cloves, minced
- 1/2 tsp fresh grated ginger
- 2 large eggs
- 2 TB soy sauce
- 2/3 cup cashews, chopped
- 1/2 TB toasted sesame oil
Combine the rice, stock and oil in a saucepan and bring to a boil; cover, reduce heat and simmer 35 minutes or until liquid is absorbed.
Heat 1 TB oil in a large skillet over medium heat. Add the eggs, quickly stirring and breaking them apart. Set eggs aside. Turn heat to high and add remaining oil. Add the cooked rice, tossing to coat, then let sit for 1-2 minutes to crisp up. Stir. Repeat for another 1-2 minutes. Stir. Repeat until rice is crispy and golden.
Reduce heat to low and stir in soy sauce. Add vegetables. Add eggs, then stir in cashews. Drizzle with toasted sesame seed oil and taste for seasoning. Serve immediately. Can add cooked, diced chicken or shrimp.
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