Tender kale leaves are tossed with crispy fried rice that's been drenched in peanut sauce to make this flavor-packed peanut butter fried rice!
Most of the time I go around with all sorts of food ideas floating in my head. Lists, meal plans, stuff to eat, stuff to blog. I think about food a lot. And unfortunately, for those who know me personally, I talk about food a lot. I also make frequent trips to the store, in order to stock up for all my recipe ideas, sometimes having to go back repeatedly when things don't turn out as planned.
Planning. Stocking. Cooking.
Amid all this planning, stocking, and cooking every now and then something totally random, unexpected and wonderful is born out of my kitchen. This meal is one of those things.
I didn't want to open up by telling you guys that this was a "clean out the fridge dinner," because there's just something unappealing to me about thinking of a dish that way, but that is exactly what this is. It happened one evening when I was home alone. My husband had some plans, so I took a yoga class and figured I'd return home and heat up a veggie burger. When I got home, as often happens after an intense yoga class, I discovered I was hungrier than expected. Time to clean out the fridge!
A few pieces of kale, some leftover rice...what did I need here? Ah, peanut butter. Peanut butter makes everything better, and in this case it did the job. The meal was so good I actually felt bad about making it all for myself. Fortunately I had leftovers and spent the following afternoon enthusiastically encouraging my husband to eat them. He initially looked at me a little funny when I told him that my amazing concoction was peanut butter fried rice, but he finally gave in, and always, assented to my culinary genius. I hope you make this and do the same.
Peanut Butter and Kale Fried Rice
Ingredients
- ¼ cup creamy natural peanut butter
- 1- inch piece fresh ginger, grated
- 2 garlic cloves, minced
- 2 tablespoons lime juice
- 1 tablespoon soy sauce or tamari
- 1 teaspoon maple syrup or agave, optional, but nice
- ¼ cup water
- ½ bunch of kale, stems removed and torn into bite-sized pieces (about 3 cups)
- 2 tablespoons vegetable oil
- 3 cups leftover cooked rice, chilled
- ¼ cup roasted peanuts
- 2 scallions, chopped
- Sriracha hot sauce, to taste
Instructions
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Whisk together peanut butter, ginger, garlic, lime juice, soy sauce and maple syrup. Thin with water until the mixture is just a little on the runny side. Set aside.
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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.
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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.
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Remove from heat. Divide onto plates and serve topped with peanuts, scallions and sriracha.
That's an awful nice looking 'clean out the fridge' dinner. And I fully support peanut butter-y sauces. So tasty.
Thanks Connie! Yeah, this one turned out way better than anticipated. I should have known that peanut butter would have that effect :)
Okay I made this last night (FINALLY) and it was incredible! I made sesame broiled tofu from Isa Does It to add on top, but I think edamame would also be great. I also added Thai basil on top, which I highly recommend it, or even cilantro. This recipe is fantastic and I will be making it again and again during the semester. Thank you!!
Awesome! Thank you for sharing and I'm so glad to hear you enjoyed it :)
Thai basil sounds like it would go awesome in this dish. I love the combo of basil and peanut butter. I'll have to include that next time.
This sauce was absolutely divine. I was so sick of salad for lunch so did this instead! I didn't fry the rice, and also added edamame, bok choy, red cabbage and red pepper. My coworkers are jealous!
Yay! This recipe is definitely customizable and those all sound like delicious additions. So glad it worked out for you :)
This looks WONDERFUL! I live off of peanut butter. I also prefer it in savory, carby dishes like this. Can't wait to make it!!! I also have 3 big bunches of kale sitting in the fridge asking to be used :) Thanks!
Sometimes what you have in the fridge give the best ideas ! This sounds very delicious
So true! Thanks Maja!
Hi Alissa,
Thanks for sharing this delicious recipe. I had a huge bunch of kale in my vegetable bin from my sister's CSA that I was wondering how to use. Your recipe popped up at just the right time. The peanut butter sauce is superb!
Perfect! I'm so glad you enjoyed it!!
I made this for dinner last night, Alissa, and it was super delicious! Your recipes are the best. Thank you!
Thank you so much! I'm glad you enjoyed it!! :)
HI Allissa ,
Thank you for the recipe. I am reposting your recipe on our IG @kiaorakitchen.
I used Chinese Bakchoy instead of Kale and my Peanut Butter is Fix and Fogg Smoke & Fire. And it's a BOMB! will try to get your IG and add you on the post.
have a great day
Yay! Your version sounds delicious! I'm so glad you enjoyed it!
So delicious--thank you! I had some leftover sauteed red bell pepper I needed to use, so I added that, too, and liked the color. Great way to eat kale, and your peanut sauce is great. Wonderful meal--thank you!
Excellent! I also tried it with other veggies, like bell peppers, and it works. That sauce is delicious.