Super Greens Fried Rice

Heat 1 tsp vegetable oil in large nonstick skillet over medium heat. Add pepitas and sesame seeds and cook, stirring constantly, until beginning to brown, 2 to 3 minutes. Add lime zest, just half the lime juice, just ½ tsp sugar, and a pinch of salt and continue stirring until pepita-lime crunch is sticky, about 1 minute. Transfer to plate and set aside to cool. Wipe skillet clean.

Heat 1 tsp vegetable oil in same skillet over high heat. Add bok choy, cut side down, and cook until lightly browned, 1 to 2 minutes. Flip, add ¼ cup water and a pinch of salt, and cover. Cook until bok choy is crisp-tender, 2 to 3 minutes. Transfer to plate and cover with foil to keep warm.

Add butter, kale, cabbage, and a pinch of salt to same skillet and cook over medium heat until wilted, 3 to 5 minutes. Stir in garlic and rice, flatten on bottom of skillet, and increase heat to medium-high. Cook, undisturbed, until rice begins to crisp and pop, 4 to 6 minutes. Remove from heat and stir in cilantro, remaining lime juice, and a pinch of salt.

Divide super greens fried rice between bowls. Top with bok choy, drizzle with peanut sauce, and sprinkle with pepita-lime crunch. กินให้อร่อย!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.