Keeper: Super Greens Fried Rice

INGREDIENTS 1/4 cup pumpkin seeds 1 tbsp white sesame seeds 1 lime, zested, half juiced and half cut into wedges (divided) 1 tsp turbinado sugar (divided) 6 oz baby bok choy, trimmed and cut in half lengthwise 2 oz baby kale 4 oz chopped green cabbage 1 garlic cloves, peeled and minced 8.8 oz precooked brown rice 0.25 oz cilantro, leaves and tender stems roughly chopped 6 tbsp peanut sauce 2 tbsp + 2 tsp vegetable oil* Salt* *Not included Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided. For full ingredient list, see Nutrition. Allergens: peanut, sesame, soy Tools: Aluminum foil, Large nonstick skillet with lid Cook Time 2 Servings | 30 min 4 Servings | 40 min INSTRUCTIONS 1 Make the pepita-lime crunch Heat 1 tsp vegetable oil in large nonstick skillet over medium heat. Add pumpkin seeds and sesame seeds and cook, stirring constantly, until beginning to brown, 2 to 3 minutes. Add lime zest, just half the lime juice, just half the 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. (4-servings: use 2 tsp vegetable oil) (TIP: Keep remaining sugar for your own use.) 2 Cook the bok choy 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. (4-servings: use 2 tsp vegetable oil, ½ cup water) (TIP: Crisp-tender means vegetables will still have some crunch.) 3 Make the fried rice Add 2 tbsp vegetable oil, 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. (4-servings: use ¼ cup vegetable oil) 4 Serve Divide super greens fried rice between bowls. Top with bok choy, drizzle with peanut sauce, and sprinkle with pepita-lime crunch. กินให้อร่อย!