Ingredients
3tbspbutter,divided
4green onions,thinly sliced
3clovesgarlic,minced
2tbspfresh ginger,minced or grated
4cupsrice
½cuppeas,frozen
1small bunch kale
¼cuplow-sodium soy sauce,or more/less to taste
2tspsauce,optional
½tspsesame oil
3eggs,whisked
freshly-cracked black pepper
Preparation
Sauté the green onion, garlic, and ginger. Melt 1 tablespoon of butter in a large non-stick skillet over medium-high heat.
Add the white and light-green parts of the green onions and sauté for 2 minutes, stirring occasionally. Add the garlic and ginger and sauté for 1 minute, stirring often.
Sauté the rice. Add the remaining 2 tablespoons of butter and increase heat to high heat. Once the butter has melted, add in the rice and spread it out in an even layer.
Let the rice cook undisturbed for about 2 minutes or until crisp on the bottom. Give it a good stir and repeat, letting it cook for about 1 to 2 minutes or until it is crispy.
Add in the peas. Follow up with half of the reserved green parts of the green onions, and kale, quickly tossing the kale with the rice one handful at a time until it is incorporated and begins to wilt.
Drizzle the soy sauce, oyster sauce, and sesame oil evenly over the rice and toss to combine.
Scramble the eggs. Push the rice to one side of the pan and cook the eggs in the other, stirring them frequently until scrambled and cooked through.
Give the rice a taste and season with black pepper and/or extra soy sauce as needed, to taste.
Remove from heat and serve immediately, garnished with remaining green onions.
