Kale Fried Rice

Like most of the world, one of my new year’s resolutions ‘habits to add’ is to eat healthier. Not that I have a bad diet, but having just reached a milestone birthday ***ahem, old lady status, ahem***, I am even more vigilant about what goes into my body. Food just seems to want to pack all its belongings and settle in for an extended stay, nahmeen? If you’re gonna have company camping out in your temple, it might as well be good company, right?

So I decided, you know what I need more of in my life? K-A-L-E. Yes, the green leafy stuff. The superfood that’s even more super than spinach, which I luurve. I never ate much kale (or collards for that matter) growing up, so it was a bit foreign to me. I recently designed a label for a good friend of mine who makes and sells these amazing spicy Kale Chips to local health food stores in her area. She sent me a sample, which of course I loved, and that inspired me to incorporate it into more meals. Be warned, there is more K-A-L-E in the future guys…

And so here it is, a recipe concoction I came up with. Unlike baking which is more of a precision experiment, cooking is more forgiving. With the exception of the rice, the proportions given are more of an approximation, so, add (remove) everything to your taste. 

Ingredients:

2 Cups Jasmine Rice, cooked.  *And by this, I mean two raw cups cooked, not 2 cups of cooked.*
3 eggs, scrambled and fried
2 carrots, sliced/diced
6 cups raw washed chopped kale *this is an approximation, remember, personal taste*
4 green onions, sliced
1 small white onion, sliced
2 garlic cloves, minced
3-4 Tbsps. Sweet Soy Sauce (or to your taste)
1Tbsp. Low Sodium Soy Sauce (or to your taste)

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The kale and carrots, READY!

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Onions and Garlic, SET!

 

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All sauteed and ready to GO! (I could eat this by itself, yum yum)

 

Method:

1. Cook the Jasmine rice according to package directions. (I don’t add salt, and I do 2C rice to 4C water. Your mileage may vary)

2. While the rice cooks, chop and prep your veggies.

3. Fry the eggs and set aside.

4. Saute the white onions and garlic for until the onions wilt and look slightly translucent. Add the carrots and Kale and saute until the kale wilts and shrinks a little, like the picture above. Season with the low-sodium soy sauce.

5. Add the rice and stir fry, combining everything together. Season with the Sweet soy sauce.

6. Toss in the fried eggs and green onions, and voila!

 

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Bon Appetit, it’s time to eat!