Lunch: Fried Rice with Pork and Kale

Cold cooked rice (made at least 1 day ahead) is the secret to delicious fried rice, so don't cook a fresh pot for this recipe.

This recipe includes superfoods such as:

Kale

Health benefits of Fried Rice with Pork and Kale

Kale is an excellent source of calcium, which has an important role in egg maturation and follicle development in the ovaries.

Ingredients

2 tablespoons vegetable oil
2 garlic cloves, minced
1 tablespoon finely grated peeled fresh ginger
1 small onion, halved lengthwise and thinly sliced crosswise
1 carrot, cut into 1/8-inch-thick matchsticks
3/4 cupsautéed kale
1 1/2 cups chilled cooked rice such as jasmine rice
3 to 5 ouncesroast pork tenderloin (from a 3- to 4-inch piece; opposite page), cut crosswise into 1/3-inch-thick slices and slices cut into 1/3-inch-wide strips
1/2 cup mung bean sprouts (2 ounces)
1 tablespoon fresh lime juice
1 tablespoon soy sauce
1 teaspoon sugar
1 teaspoon minced fresh chile such as jalape ño, serrano, or Thai (including seeds)
2 scallions, thinly sliced
2 tablespoons chopped fresh cilantro
1 large egg, lightly beaten (optional)

Instructions

Heat oil in a wok or a deep 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking. Add garlic and ginger and stir-fry until golden, about 1 minute. Add onion and stir-fry until lightly browned, about 2 minutes. Add carrot and kale and stir-fry 2 minutes. Add rice, pork, and bean sprouts and stir-fry 1 minute.
Stir together lime juice, soy sauce, sugar, and chile until sugar is dissolved. Add soy mixture to wok, then add scallions and 1 tablespoon cilantro and stir-fry 1 minute. Add beaten egg (if using) and stir-fry until egg is set, about 1 minute. Serve sprinkled with remaining tablespoon cilantro.

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