Ginger Scallion Kale Fried Rice
OK. I’m not going to pretend like the Ginger Scallion Sauce that I tossed into this leftover kale and brown rice dish is something new that I just dreamt up today. I’ve been repurposing it in different recipes for YEARS. I’m fact, I like to think of this bright, gingery, garlicky sauce as your favorite little black dress. The one you wear over and over, paired with different accessories to create completely new outfits each time you go out. LOLOLOLOL! Scratch that. I’m writing this while wearing my robe during month 11 of going nowhere and wearing nothing fancy. Let’s go with another analogy here: Consider this sauce your favorite pair of high waisted black lulus that take you from the basement gym to the couch to the bed, over and over for 347 days in a row while still keeping it fresh. You feelin’ me now?
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I unearthed some leftover brown rice hidden in the back corner of our fridge that was in danger of eviction when I realized I could flash it in my wok with my classic LBD of sauces and turn it into a baller side dish (or main!) for the fam. A quick toss in my go-to Ginger Scallion Sauce with some torn kale and dinner is ready in under 15 minutes! Now, let’s see if anyone notices I finally changed out of my lulus...
Ginger Scallion Kale Fried Rice
Ingredients
- 6 scallions, thinly sliced
- 1 ½ tablespoons pureed ginger (I like People’s Organic or Gourmet Garden)
- ½ jalapeño, seeded and minced
- 3 garlic cloves, minced
- ¾ teaspoon kosher salt
- ⅓ cup any neutral high heat oil (canola, avocado, grapeseed, etc)
- 1 bunch Tuscan kale, stems removed and roughly chopped into 2” pieces
- 4 to 5 cups cooked rice, any kind (this is what 2 cups dry rice should yield once cooked)
- ¼ teaspoon kosher salt
Instructions
- Place scallions, ginger, jalapeño, garlic & salt to a medium heat-proof bowl. Heat the oil in a small sauce pan on medium-high. When the oil is hot, but not boiling (it will look shimmery and wavy), turn off the heat and pour over the scallion mixture. Stir well to combine and set aside.
- Heat a large saute pan or wok on high. Pour ½ of theGinger Scallion Sauceinto the hot pan. Add the kale and toss to coat. Cook until softened, but not completely wilted, about 3 minutes. Add the cooked rice to the pan and toss over high heat until rice starts to crisp. Take 1 tablespoon of the Ginger Scallion Sauce and set it aside. Add the rest of the sauce to the wok, along with ¼ teaspoon kosher salt, and toss with the rice and kale. Serve, topped with the reserved tablespoon of sauce.
Equipment:
- small saucepan
- medium heat-proof bowl
- large saute pan or wok