Crispy Kale and Mushroom Fried Rice

Kathy Granstrom


From Appetite for China. Author says Swiss chard can be substituted for kale. Sounds good to me. Rice needs to be cooked and cooled prior to starting recipe so leftover rice would be ideal.

★★★★★ 1 vote
30 Min
10 Min


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.

About this Recipe

Course/Dish: Rice Sides
Main Ingredient: Vegetable
Regional Style: Asian
Hashtag: #Leftover rice