Image By Sam J. (customer)
3 cups cooked rice, leftover is better2 cups bok choy, chopped2 cups chard, ribs removed, chopped2 cups kohlrabi, 1/2 inch cubes1 whole head of garlic, peeled1/4 cup grapeseed oil1 Tbsp sesame oil
salt and pepper, to taste
Heat 3 Tbsp grapeseed oil in a large pan or wok over medium-high heat. Finely chop a whole head of garlic (or pulse quickly in a food processor) and fry until garlic is brown, about 6 minutes. Set aside.Add a little more grapeseed oil to the same pan. Saute the bok choy, chard and kohlrabi in batches until leaves are a litle wilted and kohlrabi starts to soften, 7-10 minutes. Remove from heat and set aside.Heat sesame oil in same pan, add rice, fried garlic, and a glob of soy sauce. Move rice around to remove any clumps. Combine with veggies and stir over medium heat. Add salt and pepper to taste.
I use one burner the entire time and swap out one pan for the garlic and one pan for the veggies to save time and space on the stove. This is a great way to use up kohlrabi, but feel free to add other vegetables like peppers or carrots as well.
Shared by Samantha J. (customer)