Step 1

Heat the sesame oil in a large skillet over medium heat until shimmering. Add the shallot, garlic, and ginger and sauté for 3–5 minutes, stirring frequently, until the shallot is translucent and beginning to caramelize.

Step 2

Add the carrots, kale stems, and zucchini. Cook for 5 minutes, or until the carrots are slightly tender.

Step 3

Add the cashews and cook for 1–2 minutes, stirring occasionally, until toasted.

Step 4

Add the rice, tamari, curry powder, turmeric, and cayenne. Stir to combine, then spread the rice in an even layer and cook without disturbing for 4–6 minutes, until a crust starts to form.

Step 5

Add the kale and stir to combine. Cook for 3–5 minutes, until the kale is bright green and wilted.

Step 6

Add the lime juice and cilantro and serve immediately.

Step 7

Enjoy!