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Crispy Kale and Shiitake Fried Rice

Crispy Kale and Shiitake Fried Rice for a Flavorful Boost

Enjoy a healthy and satisfying meal with Crispy Kale and Shiitake Fried Rice, a delicious blend of flavors and textures.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the Rice Base
  • 1 cup Long-grain Rice consider brown rice for added fiber
  • 2 cups Vegetable Broth use broth for richer flavor
For the Vegetables
  • 1 cup Shiitake Mushrooms substitute with other mushrooms if needed
  • 2 cups Kale feel free to swap with spinach
  • 1 medium Carrot dice finely
  • 1 cup Snap Peas can also use green beans or broccoli
  • 3 stalks Green Onions sliced
  • 2 cloves Garlic minced
For Seasoning
  • 2 tablespoons Vegetable Oil can substitute with olive oil or coconut oil
  • 2 tablespoons Soy Sauce tamari is a gluten-free option
  • 1 teaspoon Sesame Oil omit if you have nut allergies
  • to taste Salt
  • to taste Black Pepper
For Garnishing
  • 2 tablespoons Sesame Seeds optional

Equipment

  • Medium saucepan
  • large skillet
  • Knife
  • Cutting Board

Method
 

Step-by-Step Instructions
  1. Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with vegetable broth. Bring to a boil, reduce to a simmer, cover, and let cook for 15-18 minutes. Let it sit covered for an additional 5 minutes after cooking.
  2. Prepare the vegetables: slice the shiitake mushrooms, dice the carrot, trim the snap peas, and tear the kale into bite-sized pieces.
  3. Heat vegetable oil in a large skillet over medium-high heat. Add the sliced shiitake mushrooms and sauté for 4-5 minutes until golden brown. Remove from skillet.
  4. In the same skillet, add the torn kale and sauté for 2-3 minutes until bright green and crispy. Remove and set aside.
  5. Return the skillet to medium heat, add the diced carrot and snap peas, and stir-fry for 3-4 minutes. Then add minced garlic and sauté for an additional minute.
  6. Add the cooked rice, sautéed shiitake mushrooms, crispy kale, and sliced green onions to the skillet. Drizzle with soy sauce or tamari and sesame oil, if using. Mix well.
  7. Cook the mixture on medium heat for 2-3 minutes, stirring frequently until warmed through.
  8. Transfer the rice onto a serving platter and sprinkle with sesame seeds if desired. Serve hot.

Notes

This recipe is versatile; feel free to swap in your favorite seasonal vegetables.