heat a large sauté pan over medium heat, when hot add 2 teaspoons of the oil and cook scallions and garlic until softened, about 2 – 3 minutes
add asparagus to pan and cook until crisp tender, about 3 – 4 minutes if thick spears, then push all veggies to side of pan
increase heat to medium-high and add mushrooms to pan (without crowding) and allow them to cook undisturbed until golden brown, about 3 – 4 minutes
add chard or kale to pan and cook until just wilted; season all veggies with salt & pepper or a splash of soy sauce and remove from pan to a plate and keep warm
heat remaining 2 teaspoons of oil in the same pan and add rice, allowing rice to cook mostly undisturbed until crispy, about 5 minutes (stir a few times during that time as needed, we’re going for crispy not burned!)
return cooked veggies to pan with rice and combine all, then top with toasted cashews to serve
Recipe Notes
Recipe serves 2 as a main, 4 as a side
Original recipe created by Jerran Boyer
www.healthnutchefs.com