Kale Fried Rice


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.