Kale & Shiitake Fried Rice
By DreiFromBK
This comforting, vegetable-packed rice is infused with ginger. It's best made with day-old rice to absorb all the flavorings.
- 4
- 10 mins
- 20 mins
Ingredients
- 1/4 cup vegetable oil
- 1 (1/2-inch) piece fresh ginger, peeled and minced
- 6 scallions, thinly sliced
- Kosher salt, to taste
- 3/4 pound shiitake mushrooms, stems discarded, caps sliced
- 6 cups curly kale leaves, coarsely chopped
- 2 garlic cloves, minced
- 4 cups day-old cooked short-grain white rice
- 3 large eggs, lightly beaten
- 1 1/2 tablespoons rice wine vinegar
- 1 tablespoon oyster sauce
Preparation
Step 1
In a wok or very large skillet, heat 3 tablespoons of the oil. Add the ginger, scallions and
a pinch of salt. Cook over moderately high heat, stirring constantly, until the ginger and scallions are tender, about 2 minutes.
Add the sliced shiitakes and a generous pinch of salt and cook, stirring frequently, until tender, about 5 minutes. Add the kale, season with salt and stir-fry until wilted, 2 to 3 minutes. Add the garlic and cook for 1 minute more. Add the cooked rice and stir-fry until heated through, about 3 minutes.
Make a well in the rice and add the remaining 1 tablespoon of oil. When the oil is shimmering, add the eggs. Cook without stirring until the eggs begin to set at the edge. Using a spatula, scramble the eggs until just set. Stir the eggs into the rice along with the vinegar and oyster sauce and season with salt. Serve immediately.
You'll also love
-
Penne Arrabbiata for Two 4.6/5 (8 Votes) -
Slow Cooker Red Snapper Veracruz... 4/5 (11 Votes)
You'll also love
-
One Pot Garlic Parmesan Pasta 4.4/5 (26 Votes) -
Turkey Sausage with Fennel... 4.6/5 (5 Votes)