Ingredients:
2 TBSP canola oil
3 TBSP garlic cloves, minced
1 lb kale, tough stems and center ribs discarded and leaves cut into 1/2-inch-wide strips (8 cups)
2 cups cooked lemon-infused Jasmine rice*, cooled**
lemon juice (1 TBSP + enough for lemon-infused rice)
½ TBSP soy sauce
1 tsp sugar
1 bunch spring onions, white and green parts chopped and reserved separately
Salt and freshly ground pepper
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Directions:
1. Cook kale in a 6-quart pot of boiling salted water, uncovered, stirring occasionally, until just tender, about 10 minutes, then drain in a colander.
2. Heat oil in a wok or deep 12-inch heavy nonstick skillet over medium-high heat until hot, not smoking; swirl to coat the pan.
3. Add the garlic and stir-fry until fragrant, about 1 minute.
4. Add the cooked kale and stir-fry 2 minutes.
5. Add the white parts of the spring onions, and the rice and toss thoroughly until heated through.
6. Stir together lemon juice, soy sauce, and sugar until sugar is dissolved.
7. Add lemon mixture and spring onion greens to wok and stir-fry 1 minute.
8. Season to taste with salt and pepper.
9. Serve immediately.
*To make the lemon-infused rice, cook the rice according to the package instructions, but substitute 1/3 of the water with fresh squeezed lemon juice.
**Use day-old or leftover rice for this, as freshly made rice gets mushy when it’s stir-fried. If you must use fresh-made rice, “dry” it by spreading it on a baking sheet and cooling it completely. |
