Allergens
Ingredients
2 tbsp oil
2 tbsp Dark Sesame oil 1 bunch green onion 2 inch Ginger minced 2 cup Brown rice (cooked, leftover works best) 1 bunch Swiss chard, stems minced, leaves chiffonade 1 sm pc Bok choy chiffonade 1 bunch kale chiffonade 1 bunch green onion 1/4th avocado 3 tbsp garlic Sesame seeds garnish |
How to prepare
Pot/Pan
- In a large skillet add olive oil, and sesame oil, cook 1 min then add scallions, ginger, garlic, and ½ tsp salt, cook till fragrant.
- Add rice and ½ tsp salt, spread evenly on the skillet, cook without stirring for 2 mins, with wooden spoon, scrape the crispy rice from the bottom and stir well, repeat these steps 2 times to get some crispy rice
- Add swiss chard stems that have been minced or small diced, cook 2 mins then add all leafy greens
- Cook till they wilt and serve, top with avocado and sesame seeds
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