Kale and Roasted Cashew Fried Rice

In a large skillet or wok, heat 1 tablespoon oil over medium heat. Cook onions until translucent. Add carrots and red pepper. Cook 2 minutes, or until tender. Add garlic, ginger, and chili flakes. Stir in kale and cook until wilted. Remove veggies from skillet.

Heat the remaining tablespoon of oil in the skillet. Add rice, soy sauce, and pepper. Stir to combine 3–4 minutes, to fry the rice.

Stir in vegetable mixture and roasted cashews. If desired, drizzle sesame oil and mix to combine. Serve warm.