Sweet + Spicy Crispy Rice, with Kabocha Squash and Kale
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 This is...
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Cooking tools:
- Steamer basket
- Microplane
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Baking sheet
- Oven
- Stove
- Saucepan
- Whisk
- Spatula
- Fork
- Serving platter
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
- 1/4 cup apple cider vinegar
- 2 tbsp honey
- 2 tbsp dijon mustard
- 1 clove garlic, grated
- 1/4 cup olive oil
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