Veggie Fried Rice and Krispy Kale

This may not look like much, and it may not sound like much, but it's one of the best things I've made in a while. And definitely a quick and dirty meal.

I tossed the kale in olive oil, sea salt, and fresh ground pepper. Popped that into a 400 degree oven. Checked the fridge. A few days before, I moved some homemade seitan from the freezer to the fridge. I had originally made it for the Chile-Lime Tortilla Soup, which I blogged about for our group project, Cooking From 1,000 Vegan Recipes. I diced the seitan and put that on to saute. Next, I went to the freezer. Good ole Trader Joe's. What would we do without you? Grabbed a bag of Vegetable Fried Rice.

By the time I had browned the seitan with a bit of tamari, cooked the fried rice, added the seitan, and tossed it all in Sriracha, the kale was perfectly crispy, just the way I like it. This all came together in about 30 minutes, it was quite tasty, and the leftovers were even better for lunch.