Sweet + Spicy Crispy Rice, with Kabocha Squash and Kale - The Wooden Palate

Ingredients

• 2 cups pre cooked (leftover) rice (white, jasmine or basmati are faves)
• 2 tsp red curry paste
• 2 tsp turmeric
• 1 tbsp olive oil
• 2 tsp fish sauce or vegan fish sauce (optional)
• Pinch of sea salt
• 1 head of kale, stems removed, chopped and lightly steamed (5 min)
• 1 small kabocha squash, seeded and cut into 1 in pieces . Sprinkle with a little sea salt and steam for about 10 minutes until soft enough to be pierced with a fork, but not mushy
• 1/4 cup apple cider vinegar
• 2 tbsp honey
• 2 tbsp dijon mustard
• 1 clove garlic, grated
• 1/4 cup olive oil