Ingredients

The following ingredients have 4 Servings
  • 1/4 cup creamy natural peanut butter
  • 1- inch piece fresh ginger, (grated)
  • 2 garlic cloves, (minced)
  • 2 tablespoons lime juice
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon maple syrup or agave, (optional, but nice)
  • 1/4 cup water
  • 1/2 bunch of kale, (stems removed and torn into bite-sized pieces (about 3 cups))
  • 2 tablespoons vegetable oil
  • 3 cups leftover cooked rice, (chilled)
  • 1/4 cup roasted peanuts
  • 2 scallions, (chopped)
  • Sriracha hot sauce, (to taste)

Instruction

  • Whisk together peanut butter, ginger, garlic, lime juice, soy sauce and maple syrup. Thin with water until the mixture is just a little on the runny side. Set aside.
  • Fill a medium saucepan with water and heat to a boil. Remove from heat and blanch kale in water for 30 seconds to one minute, until just tender. Do this in batches if needed. Transfer the kale to a plate and set aside.
  • Heat the oil in large skillet or wok over medium-high heat. Add the rice and stir-fry until it begins to brown and crisp in spots, about 4 minutes. Add the kale and the peanut butter mixture. Continue to stir fry until the rice and kale are coated and the sauce begins to dry up a bit.
  • Remove from heat. Divide onto plates and serve topped with peanuts, scallions and sriracha.