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Super Greens Fried Rice with Peanut Drizzle & Pepita-Lime Crunch
2 or 4 Serving Dinner

Super Greens Fried Rice

with Peanut Drizzle & Pepita-Lime Crunch

Tags: Gluten-Free <600 Calories Soy-Free Less Prep Low Sodium High Fiber Bone Health
SERVINGS
PREP & COOK TIME
20 min
CALORIES
440
FAT
17g
CARBOHYDRATES
65g
PROTEIN
15g

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INGREDIENTS

  1. 1/4 cup pumpkin seeds
  2. 1 tbsp white sesame seeds
  3. 1 lime, zested, half juiced, half cut into wedges (divided)
  4. 1 tsp turbinado sugar
  5. 6 oz baby bok choy, trimmed and cut in half
  6. 2 oz chopped kale
  7. 4 oz chopped green cabbage
  8. 1 garlic clove, peeled and thinly sliced
  9. 8.8 oz precooked brown rice
  10. 0.25 oz cilantro, leaves and tender stems chopped
  11. 6 tbsp Thai peanut sauce
  12. 2 tbsp + 2 tsp vegetable oil*
  13. Salt*
  14. *Not included
  15. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  16. For full ingredient list, see Nutrition.
Allergens: peanut, sesame, tree nut (coconut)
Tools: Aluminum foil, Large nonstick skillet with lid
SERVINGS
PREP & COOK TIME
20 min
CALORIES
440
FAT
17g
CARBOHYDRATES
65g
PROTEIN
15g

Get Recipes Delivered

INSTRUCTIONS

1
Make the pepita crunch

Heat 1 tsp vegetable oil in large nonstick skillet over medium heat. Add pumpkin seeds and sesame seeds and cook, stirring constantly, until beginning to brown, 2 to 3 minutes. Add lime zest, just half the lime juice, just half the sugar, and a pinch of salt and continue stirring until pepita crunch is sticky, about 1 minute. Transfer to plate and set aside to cool. Wipe skillet clean. (4-serving meal: use 2 tsp vegetable oil). TIP: Keep remaining sugar for your own use.

2
Cook the bok choy

Heat 1 tsp vegetable oil in same skillet over high heat. Add bok choy, cut side down, and cook until lightly browned, 1 to 2 minutes. Flip, add ¼ cup water and a pinch of salt, and cover. Cook until bok choy is crisp-tender, 2 to 3 minutes. Transfer to plate and cover with foil to keep warm. (4-serving meal: use 2 tsp vegetable oil, ½ cup water). TIP: Crisp-tender means vegetables will still have some crunch.

3
Make the fried rice

Add 2 tbsp vegetable oil, kale, cabbage, and a pinch of salt to same skillet and cook over medium heat until wilted, 3 to 5 minutes. Stir in garlic and rice, flatten on bottom of skillet, and increase heat to medium-high. Cook, undisturbed, until rice begins to crisp and pop, 4 to 6 minutes. Off heat, stir in cilantro, remaining lime juice, and a pinch of salt. (4-serving meal: use 4 tbsp vegetable oil).

4
Serve

Divide super greens fried rice between bowls. Top with bok choy, drizzle with Thai peanut sauce, and sprinkle with pepita-lime crunch. !بالهَنَا والشِّفا

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