Serves 2-3 as a lunch or light supper main dish.
Ingredients
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
Directions
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.
Serve hot.