Vegetable Fried Rice

Shared by Kristin Howard of Real Pickles

Makes 4-6 servings, Vegan

2 T peanut or vegetable oil
4 cloves garlic, thinly sliced
4 cups cooked rice, cooled
1 cup tofu, cubed or cooked chicken or pork, cut into strips (opt.)
3 eggs, beaten
1 bunch kale, ribs removed, chopped, lightly steamed
2-3 cups chopped, cooked vegetables (carrots, chard, peas, edamame, broccoli, summer squash, etc.)
2 T tamari
2 tsp toasted sesame oil
1 cup Real Pickles Organic Asian-Style Cabbage
chopped peanuts (opt.)

Heat oil over medium heat in a large frying pan, add garlic and optional tofu, chicken or pork and cook 20 seconds. Stirring continuously throughout the cooking, add rice and cook for about 5 minutes. Drizzle in eggs and cook until the eggs set, about 2-3 minutes. Add vegetables and cook a few minutes longer. Add tamari, sesame oil and Organic Asian-Style Cabbage and garnish with optional peanuts.