Kale & Garlic Cashew Fried Rice

Did you know that food is better when you eat it with chopsticks? It’s true.

Think about it. Noodles. Pho. Pad Thai. Fried Rice. Right?! So good.  And you know what else is good?  Food with ingredients you can pronounce and take-out style meals that make you feel amazing. And this my friends will make you feel amazing.

 

Here’s what we’ve got.

Brown Rice.  Basmati because it rocks. Rinse it twice folks.

Kale. Choppity chop chopped.  You won’t even know it’s there. Unless you want to. Then you’ll know.

Cashews. Obviously.

Garlic. Ginger. Onions.  Major immune enhancing properties in these bad boys. Plus they smell good.

Red Peppers. Colorful, crunchy, delightful. And the vegetable I’m most afraid of as the result of a knife incident 3 years ago. I digress.

Eggs. Who decided these go in fried rice? Google doesn’t seem to know. But I like them. So they stay.

That’s it. Top with a little sauce and serve it up.  Feel free to add in some chopped shrimp (which I have done and it’s devine) or chicken if you want.

Kale and Cashew Fried Rice

Garlic & Kale Cashew Fried Rice

(adapted from howsweeteats.com)

Serves 4

1.5 cups Brown Basmati Rice, rinsed twice

2 cups chicken or veg stock

3-4 tbsp olive oil

1 red pepper, thinly sliced

1/2 yellow onion, diced

4 cloves of garlic, minced

1 tbsp fresh grated ginger

1 small bunch of Kale, removed from stems and finely chopped

3 eggs, lightly beaten

1 cup cashews

1 tbsp sesame oil

2 tbsp low sodium soya sauce

2 tbsp Hoisin Sauce
Directions

1. Cook rice according to package directions using stock instead of water. Set aside.

2. Meanwhile, heat a large, high-sided skillet over medium heat. Add 1 tbsp olive oil. Toss in the onions, peppers, ginger and garlic. Saute for 4 minutes until softened then add in the kale.  Toss until the kale is wilted then remove the mixture from the pan and set aside.

3. Add another tbsp of oil to the pan (only if you think it needs it.) Pour in the eggs and move them around the pan like you’re making an omelet. Just as the eggs are starting to set, break them apart with a wooden spoon and continue to cook until set. Remove from the pan and set aside with the onions and peppers.

4. Add another tbsp of oil to the pan and turn up the heat to medium high-high. Pour in the cooked rice and must it down with your wooden spoon. Let it sit for a minute to start to crisp up some of the edges then break it up and do that again a few times.

5.  Add in your cashews, the cooked onions and peppers and the eggs.

6.  Add the sesame oil, soya sauce and hoisin and give it a good stir.

7. Remove from heat and serve.

Поделиться в соц. сетях

Нравится

Leave a Reply

Your email address will not be published. Required fields are marked *