Fried Rice with Greens and Spices

1.Prepare all vegetables by washing and chopping kale, spinach, green beans, onion, garlic, ginger, green chili, and green onions.

2.Heat 1 tablespoon vegetable oil in a large non-stick skillet or wok over medium-high heat.

3.Add the beaten eggs to the pan and scramble quickly until just cooked. Remove eggs from pan and set aside.

4.Add the remaining 1 tablespoon vegetable oil to the pan. Add chopped onion, garlic, and grated ginger. Sauté for 2-3 minutes until fragrant and translucent.

5.Add the chopped green beans and green chili (if using). Stir-fry for 3-4 minutes until beans are tender-crisp.

6.Add chopped kale and spinach to the pan. Cook for another 2-3 minutes until greens are wilted but still vibrant.

7.Sprinkle ground cumin, ground coriander, turmeric powder, and garam masala over the vegetables. Stir well to evenly coat and release the spices' aroma, cooking for 1 minute.

8.Add the cooked jasmine rice to the pan. Break up any clumps with a spatula and stir-fry to combine all ingredients thoroughly.

9.Return the scrambled eggs to the pan and mix gently with the rice and vegetables.

10.Pour soy sauce evenly over the rice mixture. Stir well to distribute the seasoning.

11.Season with salt and freshly ground black pepper to taste. Continue stir-frying for another 2 minutes to heat everything through.

12.Remove from heat and transfer the fried rice to serving plates.

13.Garnish with sliced green onions and fresh cilantro leaves if desired.

14.Serve hot as a main dish or side.