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VIBES: Michael Jackson “BABY BE MINE”


  • Neutral high heat oil, like grapeseed, avocado, or vegetable
  • 1/2 onion, diced
  • 1/2 bunch of lacinato kale, stalks removed, chopped
  • 3 scallions, thinly sliced
  • 1-inch piece of fresh ginger
  • 2 garlic cloves, chopped fine
  • 2 cups of cold leftover rice
  • 2 eggs
  • 1 tsp toasted sesame oil
  • 1 tsp tamari or soy sauce


  1. Heat a large frying pan and add oil to cover the bottom
  2. When the oil shimmers, add the onion and cook for a few minutes til softened
  3. Add scallions, garlic, kale and zest the ginger into the mix
  4. Add the rice and cook to warm it through, while de-clumping it with a wooden spoon
  5. Once the rice is warmed, push the mixture to the sides of the pan and create a well in the middle
  6. Add a dash more oil and crack the two eggs into the well, scramble quickly with the spoon
  7. Add the sesame oil, and tamari and once the eggs are a bit cooked, fold in the rice from the sides to combine it all together
  8. Keep cooking til the rice is a bit crispy and the eggs are fully cooked

OPTIONAL– Add or swap whatever leftover roasted, fresh or frozen veggies you have. I’ve added leftover roasted Brussels sprouts, broccoli or cauliflower. You can use frozen peas and carrots. Use this recipe as a base and adapt to whatever you have in the kitchen. Use spinach instead of kale or add chicken or shrimp. Ive also made this with just garlic ginger and onions, and its simple and delicious. Its super adaptable.

Adapted from recipes HERE and HERE.

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