Kale, Cauliflower, and Turmeric Fried RiceCourse: Main
2 cups cold, day old brown rice
3 tbsp grapeseed oil, or other high heat oil, such as avocado
2-3 medium garlic cloves, minced or grated
1 inch piece of ginger, minced or grated
1/2 tsp ground turmeric
4-5 cups green kale, leaves only, chopped coarsely
1 cup chopped cauliflower, or cauliflower rice
1/2 tbsp toasted sesame oil
toasted sesame seeds, for garnish (optional)
1 sliced green onion top, for garnish (optional)
- In a large nonstick pan, over medium hight heat, add 2 tbsp of grapeseed oil until shimmering. Add brown rice and stir to coat rice with oil, then press rice into a large disk, to promote browning on bottom. Once rice is crispy, remove from pan, scraping all bits out.
- Add the rest of the grapeseed oil, reduce heat to medium, then add garlic, ginger, and turmeric, stirring to prevent from burning. Add cauliflower and a pinch of Kosher salt and stir to combine. Once cauliflower starts to soften, add kale and season lightly with salt. Cover pan with lid to steam kale until it wilts. Stir kale and cauliflower to release moisture. Once much of the moisture is released from the vegetables, add rice back into pan, and stir to combine. Stir in toasted sesame oil, season to taste with salt and pepper, and garnish with sesame seeds and sliced scallion. Serve as is, or top with a fried egg or some sliced avocado.