Remove the stems from the kale and discard. Slice the leaves into 2″ pieces. Pat dry with paper towels. Place in a 177°C deep-fryer. Cook for 45 seconds or until just cooked through and crunchy. Allow to drain. Carefully place in a storage container. Season with salt and pepper. Cover until needed.
To prepare à la carte:
1. Break 2 eggs into a mixing bowl. Whisk to blend. Place 1 tsp. of canola oil in a heated sauté pan. Add the eggs. Season with salt and pepper. Scramble until just cooked through. Chop into desired size pieces.
2. Place 1 Tbsp. of canola oil in a separate heated sauté pan. When the oil begins to smoke, add 113 g crimini mushrooms, 28 g of red onions, ½ tsp. of jalapeño peppers and scrambled eggs to the pan. Toss the pan over medium-high heat until just warmed through and caramelized. Season with salt and pepper.
3. Place 1 Tbsp. of canola oil in another heated sauté pan. Add 170 g each of brown rice and barley, 60 ml each of coconut milk and cilantro, 28 ml nuoc cham and ½ tsp. garlic to the pan. Toss the pan over medium-high heat until just warmed through. Season with salt and pepper.
4. Spoon the rice into a warmed serving bowl. Spoon the mushroom mixture over the rice. Going from edge to edge, drizzle 1 Tbsp. of sriracha mayonnaise over the rice. Going in the opposite direction, drizzle 1 Tbsp. of kimchi purée over the top of the rice and sriracha mayonnaise. Mound 14 g of crunchy kale on top of the rice.
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