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Export 14 ingredients for grocery delivery
Step 1
Begin by cooking your rice. Just stir, add water, cover, bring to a boil, and lower to a simmer. Let cook undisturbed for 10-15 min until rice is cooked through and water has been absorbed completely.
Step 2
While rice is cooking, slice and chop all veggies and set aside. When rice is almost done, begin cooking veggies in the largest pan you have, a wok is perfect if you have one.
Step 3
Heat 1 tablespoon of sesame oil over medium-high heat and add onion, garlic, and ginger. Stir fry for 2-3 minutes until the onion begins to soften and the garlic is fragrant (stir frequently so the garlic doesn't burn). Add carrots, mushrooms, and sweet potato. Stir fry for an additional 4-5 minutes until the sweet potato begins to soften.
Step 4
Add ½ tablespoon of sweetener, a pinch of salt, a pinch of pepper, and 1 tablespoon of soy sauce (or substitute) and stir to combine. Add kale and cabbage and let simmer over medium heat until kale and cabbage have wilted about 3-4 minutes. Transfer veggies to a large bowl and season to taste.
Step 5
When rice is done, use the same pan/wok and heat 1 tablespoon of sesame oil over medium-high heat. Add rice and stir fry with 1 tablespoon of soy sauce, ½ tablespoon sweetener, a pinch of salt and pepper. Keep stirring and stir-frying until rice begins to dry out a bit, if they get a little crispy, even better.
Step 6
Add veggies back into the pan with rice and toss well, add fresh herbs if using, and top with nuts/seeds before serving if desired. Season to taste as needed. Enjoy!
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