pecan fried rice

Serves 1 generously
Prep time: 12 mins

 

This is one of my favourite ways to eat pecans.  And rice, for that matter.

If you have cooked rice at the ready you can pull this meal together in no time.  It’s endlessly versatile – more of a method than a recipe, really.  But no matter what veg I happen to throw in, there always has to be pecans.  And rice, obviously.

 

Ingredients

40g pecan nuts
Vegetable oil, 1 tsp
Toasted sesame oil, 1 tsp
250g brown rice, cooked and cooled
One carrot, sliced into thin discs
Three spring onions, finely chopped
Garlic, one clove, finely chopped
Kale, one large handful, roughly chopped
Soy sauce, to taste

Heat a heavy based frying pan over a medium heat without oil.  Gently dry-fry the pecans for a few minutes, shaking every now and then, until they start to smell and taste toasty.  Tip them into a bowl and set aside.

Pour the oils into the pan, increase the heat to medium-high, and stir-fry the carrots for 4 minutes.  Add the kale, spring onions and garlic and fry for a further 2 minutes.  Add the rice and cook for a further four minutes or so, stirring continuously, until piping hot throughout.  Add the pecans, season generously with soy sauce and serve.