KALE FRIED RICE
Some recipes just start with leftovers. I love leftovers, especially when I can transform them. This super easy kale ‘fried’ rice dish was the perfect redux for just enough brown rice and all the great veggies in my kitchen!

Total time: 10 minutes

Serves 1-2

Ingredients

  • 3/4 cup cooked long grain brown rice
  • 4 cups packed kale, stems removed and chopped
  • 3 cups water
  • 1/2 small onion, minced
  • 2 garlic cloves, minced
  • sesame seeds, for garnish
  • 1 Tbls. chopped green onion

Optional add-ins: edamame, sweet peas, minced carrots, crunchy bean sprouts

For the sauce:

  • 2 Tbls. mirin, or rice wine vinegar
  • 2 Tbls. tamari or soy sauce (if using soy sauce, dish will not be GF)
  • 1 tsp. maple syrup

Instructions

      1. Stir together sauce ingredients in a small bowl then set aside.
      2. Heat non-stick pan on medium high. When droplets of water begin to sizzle on it, add the onion and water saute for about 5 minutes, then add garlic and cook for another 3-4 minutes or until fragrant.
      3. Add in any other extra veggies next and cook for 3-4 minutes, until heated through. Exception: if you’re using raw, chopped carrots, add them with the onion in step 1.
      4. Next, add your cooked rice to the pan (or wok if you’re lucky enough to have one!), mix to combine and heat through.
      5. Turn heat down to medium low, and add chopped, washed kale to rice mix. Stir in and cook for 3-4 minutes. You can cover the pan at this point to allow steam to soften kale.
      6. Add sauce to the pan or wok, and mix to combine.
      7. Serve topped with sliced green onion and sesame seeds.