• 2 Cups cold leftover rice* (I used unseasoned sushi rice)
• 1 large carrot, chopped
• 1/4 cup onion, diced
• 2 cloves garlic, sliced
• Kale, 1 large handful, chopped
• 1/3 cup edamame, thawed
• 2/3 cup zucchini, sliced
• 1/3 cup broth or water
• 1 tbsp low sodium soy sauce
• 1 tbsp white miso (or more soy sauce)
• Squirt of lime or lemon juice

In a large cast iron skillet over medium-high heat, spray with a bit of olive oil or other oil, add the onion, carrot, and garlic.  Stir often until the onion softens and browns a bit, about 3 minutes.   Add the kale and the broth, cover and turn the heat down a bit.  Let cook for about 4 minutes, until the kale is wilted and the carrots are tender.  Uncover and add the zucchini, rice, soy sauce, and miso.  Stir really well to combine everything, making sure that the miso dissolves.  Add the edamame and the lime juice to taste.  Serve immediately.

Note:

• The leftover cold rice here is key!  It gets a bit dried out and fries much better than fresh rice.  Use whatever you have on hand, leftover takeout rice, brown rice, sushi rice, even quinoa or bulgur.