Can you eat rice with chopsticks?
I pretend that I can.
I’m pretty good at
squeezing balancing a sushi roll from the dark, soup of wasabi and soy sauce to my mouth without dropping it…although I usually wear a dark shirt that day just in case.
Nothing like a tsunami of soy sauce splashing your front.
But my favorite thing to do is once the meal is over, find those 12 grains of rice at the bottom of the soy sauce dish that are just inundated with wasabi and attempt to pick them out one at a time using chopsticks and eat them until my nose is running and my eyes are watering from the sweet wasabi burn.
No one else does that? Oh…. well…you’re completely missing out.
This dinner was born out of leftovers. I had some previously cooked kale and rice lounging around my fridge and was trying to come up with uses for them. The rest was just what I had on hand in the veggie drawer, so feel free to change it up based on what you have tucked away in the forgotten land of veggie drawers.
Kale Fried Rice
2 Tablespoons vegetable oil
1-2 teaspoons sesame oil
3 cups rice, cooked (I had Basmati)
2 cups kale, cooked
1/2 red bell pepper, chopped
8 baby carrots, chopped
2 Tablespoons, onion, chopped
2 cloves garlic, chopped
2 Tablespoons soy sauce (more to taste)
1/2 teaspoon salt
1/2 teaspoon pepper
1 Tablespoon Chili Garlic Sauce
1/2 Tablespoon black sesame seed (optional)
1. In a large wok or skillet, add the vegetable oil and sesame oil over medium high heat. Next add the onion and garlic, fry until the onions are translucent.
2. Add the red bell pepper and carrots to the pan and cook for about 4 minutes until the carrots are starting to get tender. Stir well.
3. Add the kale, if you are using fresh cook until wilted, if you are using pre-cooked just cook for a couple of minutes. Add the soy sauce and stir, add the salt and pepper, go light with the salt at first…the soy sauce will already be adding a salty flavor and you don’t want to over do it.
4. Add the rice next, stir in well. You don’t want the veggies to start to burn so stir it occasionally. For the rice to get a crispier texture you want to leave it alone though. Conflicting ideas I know. Leave it for a 3-4 minutes, then stir, leave it for another 3-4 minutes, then stir.
5. Sprinkle in the sesame seed and add in the chili garlic sauce, stir well so that it’s evenly distributed. Finally add a whole egg and stir stir stir! You want the egg to be spread throughout the rice and cook through. Once you see the egg bits looking cooked through, it’s done!
*For my pre-cooked kale, in a large pot I added 1 tablespoon butter, 2 slices of bacon, 1 bunch of kale, 1 box of chicken broth, 1 Tablespoon apple cider vinegar, salt & pepper, and a dash of red pepper flake. Simmer over medium heat, covered, for about 30 minutes, and it’s done!
Shared with Michelle’s Tasty Creations