Stir-fried rice is such a delicious and useful way to use up leftover cooked rice. In fact, its easier to make stir-fried rice with rice that has been completely cooled, and even easier to use rice that has been refrigerated, because then the grains dont clump up stickily as you saut the rice. Jasmine rice is lovely in this dish, but you can use any rice you have on hand, long grain, short grain, white, brown, basmati, whatever you like. Also feel free to swap out the kale for another green, and add in any vegetables that are in season, from pieces of asparagus, to broccoli florets, to sugar snap or snow peas. You can also use leftover cooked kale, just make sure it doesnt have seasonings that might not work with the asian seasonings in this recipe. You should have about two cups of cooked chopped greens, but the precise amount doesnt matter.
