Garlic Kale and Cashew Fried Rice
User Reviews
5
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Total Time
1 hr
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Servings
2
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Course
Main Course
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Cuisine
American
Garlic Kale and Cashew Fried Rice
Description
Garlic Kale and Cashew Fried Rice combines cooked brown basmati rice with a mix of sautéed vegetables and eggs. Red bell pepper and sweet onion are gently caramelized to develop sweetness before adding kale, garlic, and ginger, which wilt into the mixture. Eggs are quickly scrambled separately and folded in, providing a soft contrast to the crisp-tender greens and crunchy cashews. The rice is brought together in a hot wok with soy sauce and toasted sesame oil creating a savory and balanced flavor profile.
The dish's texture balances the chewiness of brown rice with crunchy cashews and tender cooked vegetables. The vegetables' natural sweetness and the earthiness of kale complement the warmth of garlic and ginger for depth. The soy and sesame oils add umami and aroma. This recipe is suitable for a standalone lunch or dinner offering wholesome grains and protein in a single pan.
For best results, let the rice cool before stir-frying to prevent clumps, and use a hot skillet to quickly cook the ingredients without steaming. Serve right away to enjoy the contrast of textures and flavors at their freshest.
Ingredients
- 1 cup brown basmati rice
- 1 1/2 cups vegetable stock low-sodium
- 1 tablespoon olive oil
- 4 tablespoon olive oil
- 1 red bell pepper thinly sliced
- 1/2 onion thinly sliced, sweet
- 1 kale leaves removed and sliced, small head
- 4 garlic minced, cloves
- 1/2 teaspoon ginger fresh grated
- 2 egg large
- 1 to 2 tablespoons soy sauce low-sodium
- 2/3 cup cashew nuts coarsely chopped
- 1/2 tablespoon sesame oil toasted
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!
User Reviews
Overall Rating
5
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