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