Garlic Kale and Cashew Fried Rice

Name: Garlic Kale and Cashew Fried Rice
Total time: 1 h
Yield: 2 serving
Ingredients: 1 cup brown Basmati rice; 1 1/2 cups low-sodium vegetable stock; 1 tablespoon olive oil; 4 tablespoon olive oil; 1 red bell pepper; 1/2 sweet onion; 1 small head of kale; 4 garlic cloves; 1/2 teaspoon fresh grated ginger; 2 large eggs; 1 to 2 tablespoons low-sodium soy sauce; 2/3 cup cashews; 1/2 tablespoon toasted sesame oil

User Reviews

5.0

27 reviews

Excellent

Total Time
1 hr
Servings
2
Course
Main Course
Cuisine
American

Garlic Kale and Cashew Fried Rice

Iris Warren

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A simple and flavorful recipe that's sure to be a favorite.

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Ingredients

Servings

1 cup brown Basmati rice
1 1/2 cups low-sodium vegetable stock
1 tablespoon olive oil
4 tablespoon olive oil
1 red bell pepper, thinly sliced
1/2 sweet onion, thinly sliced
1 small head of kale, leaves removed and sliced
4 garlic cloves, minced
1/2 teaspoon fresh grated ginger
2 large eggs
1 to 2 tablespoons low-sodium soy sauce
2/3 cup cashews, coarsely chopped
1/2 tablespoon toasted sesame oil

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Instructions

Combine the rice, stock and oil in a saucepan and bring to a boil. Once boiling, reduce to a simmer and cover, cooking for 40 minutes or until the liquid is absorbed.
Heat a large skillet or wok over medium-low heat and add 1 tablespoon of olive oil. Add the sliced pepper and onions with a sprinkle of salt and pepper, stirring well. Cook until soft and even a bit caramely, about 6 to 8 minutes. Stir in another tablespoon of olive oil with the kale, garlic and ginger. Cook, stirring every minute or so, until the kale wilts. Scoop all of the veggies out of the skillet and into a bowl.
Add a 1/2 tablespoon of the olive oil to the same and increase the heat to medium. Add the eggs, quickly stirring the entire time they cook, which will take about a minute. Break them apart as much as you’d like. Place the eggs in a separate bowl and set aside, breaking them apart more with a spatula if you want.
Turn the heat up to high and add the remaining olive oil. Add in the jasmine rice, tossing to coat, then let it sit for 1 to 2 minutes to crisp up and get golden. Stir, breaking apart any pieces, and repeat for another 1 to 2 minutes. Repeat another 1 or 2 times until the rice is a bit crispy and golden.
Reduce the heat to low and stir in the soy sauce – if you are not using a low-sodium version, add a bit less and taste before adding more. Add the veggies and eggs back in, then stir in the cashews. Drizzle the toasted sesame oil over top and taste. Season additionally if desired. Serve immediately. This can be eaten alone or can serve as a great base for chicken, shrimp, pork or tofu!