Approximately 1 pound chicken cut into thin strip 1-2 inches long
2 cups dry rice
2 cups kale (chopped finely)
1/4 cup soy sauce
1/8 cup Worcestershire sauce
1 large carrot, cut in 2″ matchsticks (approximately 12 inch long x 1 inch round)
1 medium onion, thinly sliced lengthwise
2 inches fresh ginger, sliced thin or 1 tablespoon grated ginger for less potent flavor
3 cloves garlic, minced
1/8–1/4 teaspoon crushed red pepper
1–2 tablespoons oil
Cook rice and kale together per instructions on rice package, adding 3/4 c. extra water.
While rice is cooking, mix chicken, carrot, onion, ginger, garlic, pepper, and sauces together, Stir occasionally and let sit to marinate 30 minutes to an hour. (You can also prep this ahead of time and put in a bag or bowl in the fridge.)
When rice is almost finished heat 1-2 tablespoons oil in large frying pan over medium high heat or Instant Pot saute feature.
Add chicken and veggies and fry, stirring frequently. *
When chicken is almost cooked through stir in rice.
Mix well and continue scraping bottom of the pan and mixing in for several minutes until chicken is done cooking.
If you don’t want as potent of a ginger flavor remove the slices of ginger here or use 1 tablespoon grated ginger instead.