Kale Fried Rice

Directions

2 cups freekeh or farro or 4 cups leftover grains (leftover grains are best!)
2 tablespoons toasted sesame oil
2 tablespoons reduced-sodium tamari soy sauce
1 yellow onion, finely diced
1 garlic clove, minced
3 carrots, peeled and thinly sliced on the diagonal
5 scallions thinly sliced on the diagonal
2 eggs, beaten (optional)
1 medium sausage (like kielbasa or chicken sausage) cooked through and sliced on the diagonal (omit if serving a vegetarian dish and substitute for crumbled tofu)
1 cup finely shredded kale leaves
2 tablespoons turmeric, if desired

Ingredients

In a medium saucepan, bring 2 cups uncooked farro or freekeh and 4 to 5 cups water to a boil, then reduce to a simmer. Simmer for 25 to 30 minutes until tender. Drain any excess liquid, fluff with a fork, and set aside to cool.

Place a large nonstick skillet or wok over medium-high heat. Add the toasted sesame oil, soy sauce, onion, and garlic and stir-fry for about 3 minutes.

Add the carrots and scallions and stir-fry for another 3 minutes, or until thoroughly heated.

Reduce the heat to low, create a well in the center of the skillet, using a rubber spatula, and add the beaten eggs, stirring gently, to form soft scrambled eggs. Add in your turmeric, stir well to combine. Add the sausage and your choice of grains and sauté until warmed through. Add the chopped kale and toss gently to coat and quickly warm through.

Top with remaining scallions or even some sesame seeds and serve immediately.

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