The leftover vegetables sitting in your fridge are crying out for this pan of sizzly rice topped with a creamy spoonful of garlicky sriracha mayo.
Prep Time:30 minutes (less if you’re using leftover roasted veggies)
Cook Time:10 minutes
Total Time:40 minutes
Yield:6 servings 1x
2 TBS extra virgin olive oil
salt and pepper
1/4 of a red onion, thinly sliced
1/2 of a jalapeño, thinly sliced
3 – 4 C roasted vegetables (I used 1 can of chickpeas, 1 small sweet potato, 1 head of cauliflower, roasted like this)
2 handfuls of kale, chopped
1 1/2 C leftover rice, or use 1 bag of microwaveable rice that you’ve microwaved
1/2 C mayonnaise
1 TBS sriracha
1 clove of garlic, grated
a squeeze of lemon juice
a pinch of salt
Combine all ingredients for the sriracha mayo and taste; add more lemon juice, salt, or sriracha if you think it needs it. Set aside.
Heat the oil in a large skillet over medium heat. Add the red onion and jalapeño and season with salt and pepper. Cook, stirring occasionally until they begin to soften, about 4 minutes.
Increase the heat to medium high, add the kale, and cook for a 1-2 minutes. Add the roasted veggies and rice, season with salt and pepper if needed. Cook, stirring occasionally until the kale is wilted, about 4 more minutes.
Serve, topped with a dollop of sriracha mayo, and enjoy!
I used brown rice; white rice or any other grain will work!