This started with a traditional fried rice recipe but has changed over time to fit our Nutritarian eating style. I use Lundberg Wild Blend Rice for the dish but it will work with any cooked whole grain if you can’t find Wild Blend Rice. You can reduce prep time by using jarred garlic, frozen vegetables and leftover rice. The cook time is 45 minutes to cook the rice but the dish goes together in 15 minutes if you use leftover rice.
- 1⁄3 cup whole grain rice (I use Lundberg Wild Blend Rice)
- 4 ounces kale, de-stemmed and chopped
- 1⁄2 teaspoon ginger, minced
- 2 teaspoons garlic, minced
- 1 cup celery, sliced
- 1 onion, chopped
- 1⁄2 cup sliced mushrooms
- 1⁄2 teaspoon oil (to coat pan)
- 1⁄2 cup frozen peas
- 1 (15 ounce) can low-sodium chickpeas, drained and rinsed
- 2 eggs (optional)
- 2 tablespoons low sodium soy sauce
- 1 teaspoon sesame oil
- 1⁄8 teaspoon pepper (or to taste)
- Cook rice according to package directions. When done, set aside.
- While rice is cooking, remove the center stem from the kale and discard. Wash and chop kale leaves and set aside. If you don't know how to remove the stems from kale, Google: remove kale stems.
- Chop ginger, garlic, celery, onion and mushrooms and set aside.
- Coat large covered non-stick frying pan or Dutch oven (at least 5 quarts) with oil. Add ginger, garlic, celery, onion, mushrooms and peas and sauté.
- Add kale and small amount of water if needed. Cover and cook until wilted and soft.
- Push cooked vegetables to one side of the pan and cook eggs in cleared area of pan. Stir and break up eggs until cooked.
- Mix cooked eggs with vegetables in pan and add chickpeas and cooked rice. Cook until everything is hot.
- Add soy sauce, sesame oil, and pepper. Mix well.