Kale-and-Shiitake Fried Rice Recipe

Name: Kale-and-Shiitake Fried Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup vegetable oil; One 1/2-inch piece of fresh ginger, peeled and minced; 6 scallions, thinly sliced; Kosher salt; 3/4 pound shiitake mushrooms, stems discarded, caps sliced; 6 cups coarsely chopped curly kale leaves (about half of a medium bunch); 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

Servings: persons

1/4 cup vegetable oil
One 1/2-inch piece of fresh ginger, peeled and minced
6 scallions, thinly sliced
Kosher salt
3/4 pound shiitake mushrooms, stems discarded, caps sliced
6 cups coarsely chopped curly kale leaves (about half of a medium bunch)
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

1
In a wok or very large skillet, heat 3 tablespoons of the oil.
2
Add the ginger, scallions and a pinch of salt.
3
Cook over moderately high heat, stirring constantly, until the ginger and scallions are tender, about 2 minutes.
4
Add the sliced shiitakes and a generous pinch of salt and cook, stirring frequently, until tender, about 5 minutes.
5
Add the kale, season with salt and stir-fry until wilted, 2 to 3 minutes.
6
Add the garlic and cook for 1 minute more.
7
Add the cooked rice and stir-fry until heated through, about 3 minutes.
8
Make a well in the rice and add the remaining 1 tablespoon of oil.
9
When the oil is shimmering, add the eggs.
10
Cook without stirring until the eggs begin to set at the edge.
11
Using a spatula, scramble the eggs until just set.
12
Stir the eggs into the rice along with the vinegar and oyster sauce and season with salt.
13
Serve immediately.

1049

kcal

Calories

Fat

175

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup vegetable oil, One 1/2-inch piece of fresh ginger, peeled and minced, 6 scallions, thinly sliced, Kosher salt, and more.

Yes, Kale-and-Shiitake Fried Rice falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kale-and-Shiitake Fried Rice

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