Description
A flavorful and nutritious Garlic Kale and Cashew Fried Rice recipe featuring crispy brown basmati rice, sautéed kale and bell pepper, scrambled eggs, and crunchy cashews, all seasoned with garlic, ginger, soy sauce, and toasted sesame oil. Perfect as a wholesome vegetarian main or a versatile base for adding your choice of protein.
Ingredients
Rice
- 1 cup brown basmati rice
- 1 1/2 cups low-sodium vegetable stock
- 1 tablespoon olive oil
Vegetables and Aromatics
- 1 red bell pepper, thinly sliced
- 1/2 sweet onion, thinly sliced
- 1 small head of kale, leaves removed and sliced
- 4 garlic cloves, minced
- 1/2 teaspoon fresh grated ginger
Eggs and Oils
- 2 large eggs
- 4 tablespoons olive oil (divided)
- 1/2 tablespoon toasted sesame oil
Seasoning and Garnish
- 1 to 2 tablespoons low-sodium soy sauce
- 2/3 cup cashews, coarsely chopped
Instructions
- Cook the Rice: In a saucepan, combine 1 cup of brown basmati rice, 1 1/2 cups low-sodium vegetable stock, and 1 tablespoon of olive oil. Bring the mixture to a boil, then reduce heat to a simmer, cover, and cook for 40 minutes or until the liquid is fully absorbed and the rice is tender.
- Sauté the Vegetables: Heat a large skillet or wok over medium-low heat and add 1 tablespoon of olive oil. Add the thinly sliced red bell pepper and sweet onion with a sprinkle of salt and pepper. Cook, stirring often, until the vegetables are soft and slightly caramelized, about 6 to 8 minutes. Add another tablespoon of olive oil along with the sliced kale, minced garlic, and grated ginger. Continue cooking, stirring every minute, until the kale wilts. Remove all vegetables from the skillet and place them into a bowl.
- Scramble the Eggs: To the same skillet, add 1/2 tablespoon of olive oil and increase the heat to medium. Crack in the eggs and rapidly stir continuously as they cook for about 1 minute until they are fully scrambled. Transfer the eggs to a separate bowl and use a spatula to break them into smaller pieces if desired.
- Crisp the Rice: Turn the heat up to high and add the remaining olive oil to the skillet. Add the cooked brown rice, tossing it to coat well in the oil. Let the rice sit undisturbed for 1 to 2 minutes to develop a crispy, golden crust. Stir to break apart any clumps, then let it crisp again for another 1 to 2 minutes. Repeat this process one or two more times until the rice achieves a desired level of crispiness and golden color.
- Combine and Finish: Reduce heat to low and stir in 1 to 2 tablespoons of low-sodium soy sauce, adjusting the amount to taste especially if your soy sauce is not low sodium. Return the sautéed vegetables and scrambled eggs to the skillet, stirring gently to combine. Mix in the coarsely chopped cashews and drizzle the toasted sesame oil over the top. Taste and season with additional soy sauce, salt, or pepper if desired. Serve immediately as a standalone vegetarian dish or as a base for chicken, shrimp, pork, or tofu.
Notes
- For a gluten-free version, use gluten-free tamari instead of soy sauce.
- Adjust soy sauce quantity based on your sodium preference to keep it low-salt.
- Brown basmati rice can be substituted with any whole grain rice, but cooking times may vary.
- Can add your choice of protein such as chicken, shrimp, pork, or tofu to make it non-vegetarian.
- Cashews can be replaced with other nuts like peanuts or almonds for variation.
- To enhance the flavor, toast the cashews lightly before adding.
- Use a large skillet or wok to give the rice space to crisp evenly.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
