A delightful and healthy fried rice dish featuring crispy kale and shiitake mushrooms, perfect for a quick meal.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings 1x
Category:Main Dish
Method:Stir-fry
Cuisine:Asian
Diet:Vegetarian
Ingredients
Scale
2 cups cooked brown rice (preferably day-old)
1 cup shiitake mushrooms, sliced
2 cups kale, stems removed and chopped
1 medium onion, diced
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon vegetable oil
1 teaspoon ginger, grated
1/2 teaspoon red pepper flakes (optional)
Salt and pepper to taste
2 green onions, sliced (for garnish)
1 tablespoon sesame seeds (for garnish)
Instructions
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the diced onion and sauté for 3-4 minutes until translucent.
Add the minced garlic and grated ginger to the skillet, cooking for an additional 1-2 minutes until fragrant.
Stir in the sliced shiitake mushrooms and cook for about 5 minutes, until they are tender and browned.
Add the chopped kale to the skillet and cook for another 2-3 minutes until wilted.
Stir in the cooked brown rice, soy sauce, sesame oil, and red pepper flakes (if using). Mix well and cook for an additional 3-4 minutes, allowing the rice to heat through and absorb the flavors.
Season with salt and pepper to taste. Remove from heat and garnish with sliced green onions and sesame seeds before serving.
Notes
For added protein, consider mixing in scrambled eggs or tofu before serving.
Substitute kale with spinach or Swiss chard for a different flavor profile.