Ingredients
- 1 bunch flowering kale, shredded
- 10 pieces garlic scapes, chopped
- 2 cups day old jasmine rice
- 1 tablespoon sesame oil
- 1 tablespoon peanut oil
- 2 tablespoons oyster sauce
- 1 dashes soy sauce
- 1/2 teaspoon white pepper
- 2 green onions
- 3 eggs
Make it step by step
- Saute the kale and garlic scapes over medium high heat in half the oil until the kale wilts, set aside
- Toss the rice in the pan with the remaining oil, reserving just a bit of oil, until the rice is warm
- Meanwhile, scramble 3 eggs in the reserved oil a separate pan
- Add the kale and garlic scapes back to the rice, adding the oyster sauce, soy sauce, and white pepper
- Fold in the scrambled eggs
- Serve garnished with the green onions
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Tasty Trix, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.