Place the uncooked rice in a fine mesh strainer and rinse well multiple times. Bring a pot of salted water to a boil and add the rice. Cook the rice for 5 minutes. Drain the rice in the strainer (it will be slightly undercooked and that’s okay!) and transfer to a large mixing bowl.

In a large lidded skillet or saucepan, heat 2 tablespoons of the coconut oil over a medium-high flame. Sauté the peppers and shallots until softened, about 5 minutes. Add in the ginger and cook for 1 minute more. Transfer the pepper mixture to the bowl with the rice and toss to combine.

Place the skillet back over medium-high heat and add the remaining oil. Once hot, add the rice mixture and use a spatula to press it into one layer, like a rice cake. Wrap the pan lid tightly in a large kitchen towel – be very careful it’s not touching the pan or it might char. Cover with the towel-wrapped lid and cook until the rice is golden and crispy, about 7 minutes. Using a flat spatula, flip a few parts of the rice cake and crisp the other side, another 5 minutes. Remove the skillet from the heat, keep it covered with the lid and let it sit for 10 minutes.

Meanwhile, in the large mixing bowl, toss the kale with the olive oil, lime juice and salt. Massage with your hands until dark green and wilted. Set aside.

In a small bowl, whisk together the tamari, vinegar and sesame oil.

Off the heat, gently toss the crispy rice with the kale and transfer to a serving platter. Drizzle with the tamari mixture. Top with the scallions, cilantro, peanuts and lime wedges.