Description
20-minute Kale and Roasted Cashew Fried Rice—extremely easy, super healthy, and so delicious.
Ingredients
- 2 Tablespoons Olive Oil Or Coconut Oil, Divided
- 1 Small Onion, Chopped
- 2 Medium Carrots, Diced
- ½ Red Bell Pepper, Thinly Sliced
- 5 cloves Garlic, Minced
- 1 teaspoon Fresh Grated Ginger
- ½ teaspoons Chili Flakes
- 6 ounces, weight Kale, Chopped
- 3 cups Cooked Brown Basmati Rice, Chilled
- 3 Tablespoons Low Sodium Soy Sauce
- Black Pepper To Taste
- ¾ cups Unsalted And Roasted Cashews, Roughly Chopped
- ½ Tablespoons Sesame Oil (optional)
Preparation
In a large skillet or wok, heat 1 tablespoon oil over medium heat. Cook onions until translucent. Add carrots and red pepper. Cook 2 minutes, or until tender. Add garlic, ginger, and chili flakes. Stir in kale and cook until wilted. Remove veggies from skillet.
Heat the remaining tablespoon of oil in the skillet. Add rice, soy sauce, and pepper. Stir to combine 3–4 minutes, to fry the rice.
Stir in vegetable mixture and roasted cashews. If desired, drizzle sesame oil and mix to combine. Serve warm.
