This is a perfect dish to use up leftover rice. Add kale, mushrooms and peppers and turn the rice into a quick and yet nutritious meal. You can substitute with other veggies but keep the kale as it gives the dish some nice crunchiness.

Preparation time: 30 minutes

What you need:

2 tablespoons oil (use sesame oil if you have)

3 garlic cloves, minced

2 inch (5cm) fresh ginger, finely chopped (about 3 tablespoons)

4-5 green onions, green and white parts finely sliced

10oz (300g) button mushrooms, halved and sliced (not too fine)

1 large bell pepper (red, green or yellow), cut into small pieces

4 cups (300g) chopped kale, ribs removed

2 teaspoons salt

4 cups cooked brown or white rice (best if cold, but warm is also ok)

4 tablespoons low-sodium soy sauce

2 tablespoons fish sauce (optional)

½ teaspoon chili powder, more if you like it spicy (you can substitute with chili garlic sauce if you have it at home)

1 lime, halved and juiced

Handful fresh chopped cilantro, for garnish

How to do it:

Heat oil in a large pot (or Wok) over medium-high heat. Add garlic and green onions and cook for 1-2 minutes

Add pepper, ginger and mushrooms and cook for another 2 minutes or until the peppers are tender, stirring frequently.

Add the kale, mix everything well and cook until the kale is wilted and tender, stirring frequently, about 1 to 2 minutes.

Add salt and chili

Add the rice gradually along with the soy sauce and fish sauce stirring occasionally, until the rice is warm, about 3 minutes.

Add the lime juice and stir to combine. Taste, and if it’s not yet perfect, add soy sauce or salt, as needed.

Put into serving bowls and sprinkle with chopped cilantro.

Enjoy!