Ingredients
Vegetables and Aromatics
- 3 cloves garlic, minced
- 2 tsp fresh ginger, grated
- 3 scallions, thinly sliced
- 3 cups lacinato or dino kale, stems removed and finely chopped
- 5–6 fresh shiitake mushrooms, stems removed and finely chopped
Rice and Sauces
- 3 cups cooked and cooled rice (preferably day-old)
- 1 tbsp hoisin sauce
- 1 tbsp soy sauce
- 1 tbsp toasted sesame oil
Oils
- 1–2 tbsp olive oil (divided)
Instructions
- Prepare aromatics and sauté: Heat 1 tablespoon of olive oil in a non-stick pan over medium heat until shimmering. Add minced garlic, grated ginger, and sliced scallions. Fry for about 30 seconds until fragrant and aromatic.
- Cook kale and mushrooms: Add the finely chopped kale and shiitake mushrooms to the pan. Sauté for 3 to 4 minutes until the kale is crispy and mushrooms are tender.
- Add rice and oils: Add the cooked and cooled rice to the pan along with the remaining 1 tablespoon of olive oil. Break up any rice clumps and cook, stirring frequently, for about 2 minutes until heated through.
- Season the rice: Stir in the hoisin sauce, soy sauce, and toasted sesame oil. Mix thoroughly to combine all the flavors evenly throughout the rice.
- Final taste and serve: Taste the fried rice and adjust seasoning with extra soy sauce or hoisin sauce if needed. Transfer the fried rice to bowls and serve immediately while hot.
Notes
- Use day-old rice or rice cooked and cooled beforehand for best texture and to avoid mushy fried rice.
- If shiitake mushrooms are unavailable, substitute with cremini or button mushrooms.
- For extra protein, add cooked tofu or edamame beans as a topping or mix-in.
- Adjust soy sauce for sodium preference or use low-sodium soy sauce if desired.
- Use a large non-stick or cast-iron skillet for best sautéing results and easy stirring.
- Prep Time: 2 minutes
- Cook Time: 8 minutes
- Category: Rice, Pasta, Noodles
- Method: Stovetop
- Cuisine: Chinese
- Diet: Vegan
