Serves 2-3 as a lunch or light supper main dish.
2 tsp peanut oil
1 egg, lightly beaten
1/4 cup chopped onion
1 clove garlic, minced
3 cups chopped kale
1 large portobello mushroom, chopped
3/4 cup diced cooked turkey (or chicken)
1-1/2 cups cold cooked rice, any type (I use long-grain white rice)
1 Tbsp sesame oil
2 Tbsp oyster sauce
3 Tbsp low-sodium soy sauce
2-3 tsp roughly chopped roasted unsalted peanuts
Heat a wok or deep frying pan over high heat. Add the oil and pour in the egg. Let it sit for 10 seconds, then stir-fry to break up the egg into large chunks.
Add the onions and garlic, and stir for 15-20 seconds. Then, add the kale and mushrooms, and stir for 30 seconds.
Break up the cold rice, and stir into the wok. Cook for 1 minute, stirring frequently, and then toss the turkey into the wok.
Add sesame oil, oyster sauce and soy sauce, and stir until well combined. At the last minute, add the peanuts.