okras (also named "ladies fingers", I used frozen ones)
curly kale (fresh, organic)
Thai curry powder
ginger (roughly or finely chopped)
garlic (finely chopped)
turmeric powder organic
eggs (for the rice)
coconut oil (to fry the rice)
cucumber for garnishing
1. Chop the onions roughly.
2. Literally just throw all frozen and fresh veggies in a deep frying pan or a wok. Cook for 10min. You could add some oil if you wish but I didn't since the coconut milk will have plenty in it.
3. Add salt, pepper, chopped garlic, curry and turmeric powder, the ginger, shredded or chopped kale and the coconut milk. Cook on medium heat for an extra 7-10 min.
4. Meanwhile, cook freshly or use leftover rice (just like I happened to do). And, truthfully, cold rice is best to use when preparing an egg-fried rice as it is a lot easier to handle it than the sticky hot rice ??
5. In a separate pan, add 1 tsp coconut oil and break two eggs in. Scramble the eggs around the pan and when eggs are almost cooked, add the rice. Toss this and break it until it mixes well with the egg.
6. When ready, serve both on a plate, add some extra chilly if you wish and enjoy.
Place, seam side down, on plastic wrap–lined plate or baking sheet. In bowl, soak rice vermicelli in hot water until tender, about 10 minutes. Soak rice paper wrappers, 1 at a time, in water until soft and pliable, about 1 minute. Along bottom edge of wrapper and leaving 1 inch (2. 5 cm) on each side, place 1 mint leaf, 1 tsp (5 mL) of the peanuts, 4 pieces each cucumber, red pepper, carrot and mango, and about 1 tbsp (15 mL) of the vermicelli noodles
In a pan heat the ghee and add the mustard seeds and cashewnuts/peanuts once the mustard seeds crackles add the rice and salt and on top of that add the curry leaves powder and toss well without any lumps