Artichoke Oil Fried Rice

Last couple of nights I've had a variation on fried rice. I've used a combo of leftover oil from simmering artichokes in olive oil and dairy fat -- the cream top from Straus Milk 2 nights, and regular butter 1 night. To that 1 clove smashed/sliced garlic and a couple of dried chilies. Then chard or kale stems, salt. Let that go for a while. Chard or kale leaves, cover. Cooked rice, cover. The stems go soft and silky this way. Really really good.