Fried Rice with Cashews and Kale

Ingredients:

2 1/2 cups cooked rice
2/3 cup cashews, toasted, chopped
1/2 yellow onion roughly chopped
3 stalks celery chopped
1/2 bunch kale, chopped
1 cup chopped carrots
1 TBS water
Juice of 1/2 lime
1 clove garlic, minced

Oil for the pan
Salt and Pepper to taste
Serve with soy sauce or tamari

Directions:

When using raw cashews, I recommend toasting them for a few minutes. Toasting helps release essential oils and makes them more fragrant and flavorful. To toast the cashews, preheat oven to 350. Spread the cashews out in a baking sheet lined with parchment paper. Toast for about 5-7 minutes, checking vigilantly. Stir and flip the nuts about halfway through the toasting time to ensure the nuts are toasted evenly. Once nuts are fragrant and lightly golden, remove from heat and from their baking sheet, otherwise they will continue toasting and could burn. Chop and set aside.

In a pan over medium high heat, add a drop of cooking oil, then saute all of the ingredients except the rice and cashews for about 7 minutes. Add the rice and cashews and cook for another 5 minutes, stirring frequently. Season to taste. Enjoy!