Curry Fried Rice As Made By Liz Murphy

Name: Curry Fried Rice As Made By Liz Murphy
Total time: 80
Yield: 4
Ingredients: 1 tablespoon sesame oil; 1 medium shallot, finely chopped; 1 clove garlic, minced; 1 teaspoon fresh ginger, minced; 3 large carrots, chopped; ½ cup kale, leaves and stems chopped and separated; 1 zucchini, chopped; ¼ cup raw cashews, chopped; 2 cups jasmine rice, cooked, cooled; ¼ cup tamari; 1 teaspoon curry powder; ½ teaspoon ground turmeric; ¼ teaspoon cayenne pepper; 1 tablespoon fresh lime juice; 2 tablespoons fresh cilantro, chopped

Recipe by Tasty from tasty.co

Lunch 1 Hr. 20 Mins.

Ingredients

4 servings

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1 tablespoon sesame oil
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1 medium shallot, finely chopped
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1 clove garlic, minced
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1 teaspoon fresh ginger, minced
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3 large carrots, chopped
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½ cup kale, leaves and stems chopped and separated
•

1 zucchini, chopped
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¼ cup raw cashews, chopped

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2 cups jasmine rice, cooked, cooled
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¼ cup tamari
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1 teaspoon curry powder
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½ teaspoon ground turmeric
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¼ teaspoon cayenne pepper
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1 tablespoon fresh lime juice
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2 tablespoons fresh cilantro, chopped

Instructions

Heat the sesame oil in a large skillet over medium heat until shimmering. Add the shallot, garlic, and ginger and sauté for 3–5 minutes, stirring frequently, until the shallot is translucent and beginning to caramelize.
Add the carrots, kale stems, and zucchini. Cook for 5 minutes, or until the carrots are slightly tender.
Add the cashews and cook for 1–2 minutes, stirring occasionally, until toasted.
Add the rice, tamari, curry powder, turmeric, and cayenne. Stir to combine, then spread the rice in an even layer and cook without disturbing for 4–6 minutes, until a crust starts to form.
Add the kale and stir to combine. Cook for 3–5 minutes, until the kale is bright green and wilted.
Add the lime juice and cilantro and serve immediately.
Enjoy!