crispy kale and mushroom fried rice

How To Make crispy kale and mushroom fried rice

• Step 1
  Break up the cooled cooked rice into smaller clumps.
• Step 2
  Remove stems from mushrooms, cut caps finely. Prepare kale by removing thick stems and finely cut leaves.
• Step 3
  Heat a wok or large skillet over medium-high heat until a bead of water sizzles and evaporates on contact.
• Step 4
  Add 1 tablespoon of oil and swirl to coat the base.
• Step 5
  Add ginger and scallions and cook for about 30 seconds, until just aromatic. Add mushrooms and kale.
• Step 6
  Stir-fry for about 3 minutes, until the mushrooms are cooked through and kale is starting to get crispy.
• Step 7
  Add remaining 2 tablespoons of oil to pan.
• Step 8
  Toss 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.
• Step 9
  Add hoisin sauce and soy sauce and stir until well-mixed with rice. Season to taste with salt and pepper.
• Step 10
  Transfer the rice to a large communal bowl or individual bowls and serve.
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