Fried Rice with Kale

When it comes to fried rice, anything goes. While you definitely need leftover cooked rice (fresh rice should never be used for fried rice... it's just wrong), the remaining ingredients can include just about anything. In fact, I've seen (and eaten) fried rice that was created using all of the leftovers from the preceding four days. A little bit of this, plus a little bit of that, equals a melange of textures, flavors, and world cuisines (fried rice with char siu and pico de gallo, anyone?).

While I've had several fried rice favorites over the years (including a ketchup, ham, corn, and egg combination that was a staple throughout my high school summer breaks), my current ingredients of choice are brown rice (it's so nutty), kale (it's so good for you, and it'll be around all winter), pineapple chunks (they make it more interesting), and cashews (they also add flair). I also like to add garlic, soy sauce, eggs, scallions, and pork or tofu. Bonus ingredients in my most recent batch of fried rice with kale were the last of summer's peppers (both sweet and hot), two of several carrots I have, and a squeeze of lime juice.