3 Tbs. olive oil, divided
half an onion, thinly sliced
1 red bell pepper, cored and thinly sliced
1 bunch kale, ribs removed and chopped
4 garlic cloves, minced
½ tsp. fresh minced ginger (or ¼ tsp. ginger powder)
2 eggs, whisked
2 cups cooked brown rice
2 Tbs. low-sodium soy sauce
1 tsp. toasted sesame oil (optional, but recommended)
½ cup cashews, toasted
Heat a large skillet or wok over medium heat; when hot, add 1 Tbs. olive oil. Add the onion and pepper and cook until soft and starting to brown, about 6-8 minutes, stirring occasionally. Stir in the kale, garlic, and ginger and cook until kale wilts, about 3-5 minutes. Remove vegetables from pan and set aside.
Add another 1 Tbs. of olive oil to the skillet; once hot, add the whisked eggs and stir constantly to break apart as they cook for about 1 minute. Add eggs to the set aside vegetables.
Turn up heat to high and add the remaining 1 Tbs. olive oil. Add the rice to the skillet, tossing to coat, then cook for 1-2 minutes without stirring to brown. Stir, then cook for another 1-2 minutes to brown further. Reduce heat to low, then add back to the pan the eggs and vegetables. Add the soy sauce and stir well; cook until heated through, stirring occasionally. Stir in the sesame oil, then remove from heat and stir in cashews. Serve immediately.