I made this for lunch out of leftovers and things I had in my kitchen. It’s a very simple fried rice but the toppings of crispy kale leave, fried shallots, cashew nuts and chilli really add to the textures and flavours. Fried rice is best made with leftover rice that’s been kept in the fridge overnight, it should not be at all sticky. I used a mix of brown and red rice which tends to retain it’s shape better when cooked than white rice. The recipe below is for 2 portions.
I started by preparing the toppings. I washed a small bunch of Thai / Chinese kale (Pak kana) and took about half of the leaves off and shredded them finely and patted them dry in a tea towel. Then I peeled and finely slice 4 small shallots. I heated about a cm of vegetable oil in the bottom of my wok and then fried a couple of dried chillis until they puffed up and then put them on plate. Next I fried the shredded kale, stirring occasionally, until it started to become crispy. I drained this and put it on a plate and then did the same with the shallots. Finally I fried a handful of cashew nuts until they were golden.
Next I cut the stalks of the kale into small pieces and fried this with 4 chopped cloves of garlic as the garlic started to brown and the kale softened I added a tsp. of cumin seeds and fried a little. Then I added about 3 cups of rice and the remaining kale leaves, chopped up. I stir-fried this and added some light soy sauce, probably about a tbsp. and some white pepper. I fried the rice for a couple of minutes until the kale was cooked. I added in most of the cashews and then divided the rice onto two plates and sprinkled over the toppings and served with a slice of lime. If you like a spicy hit then tear the chilli into small pieces and mix in with the rice as you eat.