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Kale Fried Rice

 Some pretty cool stuff has been happening lately in my food world. I was fortunate enough to have my food porn in a beautiful magazine, The Collective. There was an issue release party at a coffee shop/art gallery here in Boise called The Crux; I was completely blown away by how many people actually knew I cooked food and shared it on the interwebs with you lovely people. I mean I do this a lot but not too many people I know actually read it. Or do they?

Anyway, that's cool right?! I thought so too.  Other things that are cool: every year a weekly publication, The Boise Weekly, puts out an annual gift guide around the holidays. The gift guide promotes local small businesses and encourages us City-of-Tree-Huggers to buy local for Thanksgiving and Christmas. The magazine has a sweet set up where you can look up a specific interest of the person you are shopping for and the BW will have listed a bunch of ideas/places to shop. So longest story, not as long, THE Erika Astrid asked little ole' me to be "the foodie." Let me tell ya, I was a little star struck (I've been cyber stalking her work for awhile now). See, she was also at the magazine release party at The Crux, because her beautiful work was also featured. She saw my work and BOOM! Photo shoot with one of the most talented women I've ever met.

I know this is much more than I normally write before I share my food with you. Let's face it, you don't look up recipes on the internet to read this boring shit. Neither do I, but bare with me, and stop being so selfish; I'm telling a story here.

So at the photo shoot, Erika and the super awesome makeup artist, Shaylinn, had me working with some vegan sushi from my local favorite joint, Mai Thai, and a basket full of fresh produce. At one point, I really just wanted to eat some radishes out of the bag, so I did. After all was said and done, the farm who provided the produce-props let Erika and Shaylinn keep something like 7 bunches of kale. Those sweet babies gave me 3 bunches to take home with me: a bunch of purple kale, dino kale, and regular kale.

So here we are full circle: food porn in magazine, meet Erika, do photo shoot, get kale, make kale fried rice.

I used all 3 bunches of kale in this fried rice but 2 would be sufficient. Obviously if you don't have tamari use soy sauce. No turbinado sugar? use regular, or maple syrup.





2 c cooked rice
2 1/2 tbsp peanut butter
2 tbsp tamari
1 tbsp oil
2 tsp turbinado sugar
2-3 bunches of kale, stemmed and chopped

olive oil to coat pan
1/2 onion, chopped
3 garlic cloves, minced

3 carrots, chopped
  1. Combine the peanut butter, tamari, oil, and sugar in a small bowl and set off to the side.
  2. Using a large sauce pan, or wok, get your oil real hot and ready to fry up some yummy. Throw in your onions and let those babies cook until they are super tender. Add the garlic and carrots and let continue to cook for a minute or two. 
  3. Give your chopped kale a good massage for a second or two and then toss that into your pot, as well. Cook until the kale is at your level of awesomeness and add cooked rice. When it's all heated and combined together, incorporate that sauce you've got set aside. 
  4. Serve with all the sriracha. 

Comments

  1. your plating is gorgeous you sexy bitch. teach me things

    ReplyDelete

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