- 1 cup brown jasmine rice
- 1.5 cups low-sodium vegetable stock
- 5 Tbsp olive oil (divided)
- 1 red bell pepper (thinly sliced)
- 0.5 sweet onion (thinly sliced)
- 1 small head of kale (leaves removed and sliced)
- 4 garlic cloves (minced)
- 0.5 tsp fresh grated ginger
- 2 large eggs
- 1-2 Tbsp low-sodium soy sauce
- 2/3 cup cashews
- 0.5 Tbsp toasted sesame oil
1. Combine the rice, stock, and 1 Tbsp olive oil in a saucepan. Bring to a boil and reduce to a simmer. Cover and cook for 40 minutes, or until the liquid is absorbed.
2. 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. Cook until soft, about 6–8 minutes. Stir in another Tbsp 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.
3. Add 0.5 Tbsp of olive oil to the same skillet and increase the heat to medium. Scramble the eggs and cook them for about a minute, until firm. Set them aside in a bowl.
4. Turn the heat up to high and add the remaining 2.5 Tbsp of olive oil. Add in the cooked jasmine rice, tossing to coat, then let it sit for 1–2 minutes to crisp up and get golden. Stir and break apart any pieces. Repeat this several times until desired consistency.
5. Reduce the heat to low and stir in soy sauce. Add the veggies and eggs back in, then stir in the cashews. Drizzle with toasted sesame oil. Season to taste and serve.
By Lisa Mullin