Ginger Kale Fried Rice
- Yield 4
- Prep 20 minutes
- Cook 15 minutes
- Total 35 minutes
Ginger Kale Fried Rice is a dinner recipe on Avoteb. The yield on the card is 4. Plan on 35 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 3 tablespoons butter, divided
- 4 green onions, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons minced or grated fresh ginger
- 4 cups cooked and chilled rice (I used short-grain brown rice)
- 1/2 cup frozen peas
- 1 small bunch kale, roughly chopped (after ribs and stems have been removed)
- 1/4 cup low-sodium soy sauce, or more/less to taste
- 2 teaspoons oyster sauce (optional)
- 1/2 teaspoons toasted sesame oil
- 3 eggs, whisked
- freshly-cracked black pepper
Method
Sauté the green onion, garlic and ginger. Melt 1 tablespoon butter in a large non-stick skillet over medium-a hot burner. Tip in the white and light-green parts of the green onions and sauté for 2 minutes, stirring occasionally. Tip in the garlic and ginger and sauté for 1 minute, stirring often.
Sauté the rice. Tip in the remaining 2 tablespoons of butter and increase heat to a hot burner. Once the butter has melted, add in the rice and spread it out in an even layer. Let the rice cook undisturbed for about 2 minutes or until crisp on the bottom. Give it a good stir and repeat, letting it cook for about 1-2 minutes or until it is crispy.
Tip in in the peas, (green) green onions and kale. Tip in in the peas, half of the reserved green parts of the green onions, and kale, quickly tossing the kale with the rice one handful at a time until it is incorporated and begins to wilt.
Tip in in the seasonings. Spoon the soy sauce, oyster sauce and sesame oil evenly over the rice and toss to combine.
Scramble the eggs. Push the rice to one side of the pan and cook the eggs in the other, stirring them frequently until scrambled and cooked through.
Taste and season. Give the rice a taste and season with black pepper and/or extra soy sauce as needed, to taste.
Plate Lift from heat and serve while it is hot, garnished with remaining green onions.
