Source: Connoisseurus Veg | Serves: 3-4 | Time: 20 min
Changes: obviously messed something up, because this was supposed to be Fried Rice! Also, replaced soy sauce with coconut aminos; replaced scallions with green onion; replaced maple syrup with agave
Ingredients
1/4 cup creamy natural peanut butter
1 inch piece fresh ginger, grated
2 garlic cloves, minced
2 tbsp lime juice
1 tbsp coconut aminos
1 tsp agave
1/4 cup water
1/2 bunch of #kale, stems removed and torn into bite-sized pieces (about 3 cups)
2 tbsp vegetable oil
3 cups leftover cooked rice, chilled
1/4 cup roasted peanuts
2 green onions, chopped
Sriracha hot sauce, to taste
Instructions
Whisk together peanut butter, ginger, garlic, lime juice, aminos, and agave. 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.
Journal
What I ate and drank today
7 glasses of water
2 cups of coffee
Peanut butter banana toast
Tonight's rice recipe
1 diet cola
Exercise
35 min of yoga
3 mile walk
9000+ total steps
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