Vegetables Greens Kale Kale-and-Shiitake Fried Rice 5.0 (1) 1 Review This comforting, vegetable-packed rice is infused with ginger. It’s best made with day-old rice to absorb all the flavorings. Slideshow: One-Bowl Rice Dishes By David Lebovitz Updated on February 1, 2016 Print Rate It Share Share Tweet Pin Email Just because you're on a kale kick, doesn't mean it has to be a month of eating just green salads. This comforting, vegetable-packed rice is infused with ginger. It’s best made with day-old rice to absorb all the flavorings. And we love that it takes only 40 minutes from start to finish. Photo: Chris Court Active Time: 40 mins Total Time: 40 mins Yield: 6 cups Ingredients 1/4 cup vegetable oil One 1/2-inch piece of fresh ginger, peeled and minced 6 scallions, thinly sliced Kosher salt 3/4 pound shiitake mushrooms, stems discarded, caps sliced 6 cups coarsely chopped curly kale leaves (about half of a medium bunch) 2 garlic cloves, minced 4 cups day-old cooked short-grain white rice 3 large eggs, lightly beaten 1 1/2 tablespoons rice wine vinegar 1 tablespoon oyster sauce Directions In a wok or very large skillet, heat 3 tablespoons of the oil. Add the ginger, scallions and a pinch of salt. Cook over moderately high heat, stirring constantly, until the ginger and scallions are tender, about 2 minutes. Add the sliced shiitakes and a generous pinch of salt and cook, stirring frequently, until tender, about 5 minutes. Add the kale, season with salt and stir-fry until wilted, 2 to 3 minutes. Add the garlic and cook for 1 minute more. Add the cooked rice and stir-fry until heated through, about 3 minutes. Make a well in the rice and add the remaining 1 tablespoon of oil. When the oil is shimmering, add the eggs. Cook without stirring until the eggs begin to set at the edge. Using a spatula, scramble the eggs until just set. Stir the eggs into the rice along with the vinegar and oyster sauce and season with salt. Serve immediately. Rate it Print