Yum. Yum. Yum. All I have to say - add this to your “actually make” list friends
::INGREDIENTS::
5-6 cups cooked jasmine rice
2 carrots, diced small
5 baby bell or 1 bell pepper, diced small
3 green onions, sliced
1 bunch of kale, stemmed and chopped small
1/4 head of red cabbage, chopped small
~1 1/2 cups smoked salmon, broken into small pieces
2 eggs
1/2 cup soy sauce
2 Tbs tahini
2 Tbs sesame oil
1 Tbs brown sugar
1/2 tsp ground ginger
2 Tbs butter
::METHOD::
Combine soy sauce, tahini, ginger, sesame oil and brown sugar in a bowl and set aside. In a large skillet or wok, cook all veggies except kale (reserving some dark green part of green onions for topping) until carrots are tender (but not mushy) - about 8 minutes for me. Add kale and cook for a few minutes until wilted and cooked down. Scoot veggies to one side, crack both eggs and cook and scramble and then combine with cooked veggies. Add butter, followed by cooked rice and prepared sauce and combine. Can either gently mix smoked salmon in or serve crumbled over the top with green onions.
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