Directions:

• 1.

  Heat the sesame oil in a large skillet over medium heat until shimmering. Add the shallot, garlic, and ginger and sauté for 3–5 minutes, stirring frequently, until the shallot is translucent and beginning to caramelize.

• 2.

  Add the carrots, kale stems, and zucchini. Cook for 5 minutes, or until the carrots are slightly tender.

• 3.

  Add the cashews and cook for 1–2 minutes, stirring occasionally, until toasted.

• 4.

  Add the rice, tamari, curry powder, turmeric, and cayenne. Stir to combine, then spread the rice in an even layer and cook without disturbing for 4–6 minutes, until a crust starts to form.

• 5.

  Add the kale and stir to combine. Cook for 3–5 minutes, until the kale is bright green and wilted.

• 6.

  Add the lime juice and cilantro and serve immediately.

• 7.

  Enjoy!