Crispy Kale and Mushroom Fried Rice
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- 3 c
- jasmine rice, cooled
- 2 Tbsp
- peanut oil, divided
- scallions, thinly sliced
- 2 tsp
- ginger, grated
- 4 oz
- fresh shitake mushrooms
- 8 oz
- 1 Tbsp
- hoisin sauce
- 1 Tbsp
- soy sauce
- salt, to taste
- pepper, to taste
1Break up the cooled cooked rice into smaller clumps.
2Remove stems from mushrooms, cut caps finely. Prepare kale by removing thick stems and finely cut leaves.
3Heat a wok or large skillet over medium-high heat until a bead of water sizzles and evaporates on contact.
4Add 1 tablespoon of oil and swirl to coat the base.
5Add ginger and scallions and cook for about 30 seconds, until just aromatic. Add mushrooms and kale.
6Stir-fry for about 3 minutes, until the mushrooms are cooked through and kale is starting to get crispy.
7Add remaining 2 tablespoons of oil to pan.
8Toss in the rice and break up any remaining clumps with a spatula. Continue to stir-fry until the rice starts to turn golden, about 2 minutes.
9Add hoisin sauce and soy sauce and stir until well-mixed with rice. Season to taste with salt and pepper.
10Transfer the rice to a large communal bowl or individual bowls and serve.