Kale Fried Rice

It just sounds so good. Adapted from iowagirleats.com.

Kale Fried Rice

Ingredients:
3/4 cup long grain brown rice, like jasmine or basmati (I used jasmine)
1-1/2 cups chicken broth
4 cups packed kale, removed from stems and chopped
4 cups water
1/2 teaspoon salt
1 Tablespoon canola or vegetable oil
1/2 small onion, minced
4 garlic cloves, minced
sesame seeds, for garnish

For the sauce:
2 Tablespoons mirin, or other sweet cooking wine
2 Tablespoons soy sauce
2 teaspoons sesame oil
1 teaspoon maple syrup

Directions:

1. Stir together sauce ingredients in a small bowl then set aside. Bring chicken broth to a boil in a small saucepan then add rice, place a lid on top, and turn heat down to medium-low. Cook rice until tender, about 30-40 minutes (or according to package directions.)
2. When rice has 15 minutes left to cook, boil water and salt in a large wok or skillet. Add kale then cook for 4-5 minutes, or until tender. Drain, then when kale is cool enough to handle, squeeze excess water out with hands. Set kale aside.
3. Return skillet to stove then turn heat down to medium-high. Add oil then onion and saute, stirring frequently, for 4-5 minutes or until golden brown and tender. Add garlic then saute, stirring constantly, for 1 minute. Add drained kale then saute for 2 minutes. Add cooked rice to the wok then toss to combine. Add sauce to the wok then toss to combine. Serve topped with sesame seeds.