I just ate a chocolate bunny for dinner, so it felt like the right time to have some actual food.
What counts as a real dinner these days? I’m not entirely sure, but I can tell you what it isn’t.
It’s not kombucha and saltines — especially not the kind of kombucha you’re seriously tempted to spike with vodka — paired with saltines because they feel comforting and familiar. Saltines with sliced cheese don’t count either.
It’s not seven clementines consumed because they were within arm’s reach while holding a baby and you somehow managed to peel them one-handed. That feels like an achievement, but it’s not dinner.
A bath, though? That’s real life. I almost once skipped real food to sit in bubbles. It does sound dreamy.
The chocolate bunny was involved, of course. Dipped in peanut butter — that’s how it went down. And I might do it again. I actually did it again and lost a bunny ear in the peanut butter jar.
Yes, I’m talking about Easter candy. Moving on.
For a few weeks my brain has felt like mush and cooking felt impossible. The good news is I’m coming out of it — the not-creating-meals part, at least. The mushy brain remains.
The downside? I ate some dubious chicken and once had the audacity to consider something questionable as an addition to brownies. Also, I deleted 15,000 photos off my computer, which was oddly satisfying.
And then Claire Underwood changed her hair color, which triggered more existential confusion because my mood is inexplicably tied to whatever TV show I’m watching. See? Brain mush.
That said, I’m back on the easy-meal train — right now I’m the conductor. These days I make one somewhat fussy dish a week. By “fussy” I don’t mean complicated, just more effort than avocado toast. Think the kind of recipes that feel indulgent and comforting after a long day.
The rest of the week is toast, podcasts, baths, and a spoonful of peanut butter.
When I do make one of those special meals, it’s not for the blog or because we need it — it’s because it feels right to cook something layered and comforting and then eat it when I’m exhausted. After that, my kitchen hands crave something simple.
This fried rice is similar to some favorites I’ve made before — like my pineapple cashew fried rice or a portobello fried rice — but different enough that I wanted to share it. It’s a version I’ve been making lately with garlic, kale, and cashews, and it truly feels like heaven.
The toasted sesame oil drizzle at the end lifts everything. I love the slightly crispy, toasty grains of brown basmati rice tossed with a touch of soy sauce. For me, this is a meal. For Eddie, it’s a snack — maybe a very generous snack.
I like it at lunch because it can be made ahead, is filling, and reheats beautifully. For dinner I often add a quick sear of thinly sliced beef or some chicken or shrimp; it all works. Toss in mushrooms if you like — everything is welcome here.
And yes, there’s kale in it, so it counts as healthy. Kale cancels out Girl Scout cookies, right?
Garlic Kale and Cashew Fried Rice
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Ingredients
- 1 cup brown basmati rice
- 1 1/2 cups low-sodium vegetable stock
- 1 tablespoon olive oil
- 4 tablespoon olive oil
- 1 red bell pepper, thinly sliced
- 1/2 sweet onion, thinly sliced
- 1 small head of kale, leaves removed and sliced
- 4 garlic cloves, minced
- 1/2 teaspoon fresh grated ginger
- 2 large eggs
- 1 to 2 tablespoons low-sodium soy sauce
- 2/3 cup cashews, coarsely chopped
- 1/2 tablespoon toasted sesame oil
Instructions
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Combine the rice, stock and 1 tablespoon oil in a saucepan and bring to a boil. Reduce to a simmer, cover, and cook for about 40 minutes, or until the liquid is absorbed.
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Heat a large skillet or wok over medium-low and add 1 tablespoon olive oil. Add the sliced pepper and onion with a pinch of salt and pepper, stirring until softened and slightly caramelized, about 6 to 8 minutes. Add another tablespoon of oil, then the kale, garlic, and ginger. Cook, stirring occasionally, until the kale wilts. Transfer the vegetables to a bowl.
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Add 1/2 tablespoon oil to the skillet and increase heat to medium. Scramble the eggs quickly, breaking them into small pieces as they cook, about a minute. Remove the eggs to a separate bowl.
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Turn heat to high, add the remaining oil, then the cooked rice. Toss to coat and let the rice sit undisturbed for 1 to 2 minutes to develop some crisp and color. Stir and repeat until some grains are golden and slightly crispy.
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Lower the heat and stir in the soy sauce, tasting and adjusting if you used regular soy sauce. Return the vegetables and eggs to the pan, add the cashews, and finish with a drizzle of toasted sesame oil. Taste and season if needed. Serve immediately alone or as a base for chicken, shrimp, pork, or tofu.
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I appreciate you so much!
Now go have a caramel delight.