Here’s a fried rice recipe that I make whenever I want something easy but comforting! Lacinato kale and shiitake mushrooms, sautéed until crispy, then tossed with leftover rice and seasoned with soy sauce, sesame oil, and a touch of hoisin sauce for sweetness and umami.
ingredients for this fried rice
- Lacinato or dino kale. The kale will crisp up as you sauté it, adding color and texture (and nutrients!) to the fried rice.
- Shiitake mushrooms. The chopped mushrooms lend a smoky, savory umami. I recommend fresh shiitake mushrooms for flavor but feel free to substitute other varieties like cremini, button, oyster, etc.
- Cooked rice. Day-old leftover rice from the fridge works wonderfully.
- Soy sauce. For savoriness. Substitute tamari for gluten-free.
- Hoisin sauce. Adds a tangy depth of flavor and a touch of sweetness.
- Toasted sesame oil. Drizzle this on at the very end for a nutty aroma and flavor.
The additional flavor comes from the minced garlic, ginger, and scallions.
How to make fried rice
Heat oil in a non-stick pan until shimmering, then add minced garlic, minced ginger, and scallion, and fry for 30 seconds over medium heat until aromatic.
Add chopped kale and mushrooms and saute for 3-4 minutes, or until kale is crispy.
Add the cooked rice and another tablespoon of olive oil to the pan. Break up the clumps in the rice and cook until heated through, about 2 minutes, then add the hoisin sauce, soy sauce, and sesame oil, stirring until well-combined.
Taste and season with additional salt and pepper as desired. Transfer to bowls and enjoy.
More Easy Weeknight Recipes:
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Print📖 Recipe
Crispy Kale and Shiitake Mushroom Fried Rice (Vegan)
Easy 10-minute fried rice with crispy sautéed kale and shiitake mushrooms, seasoned with soy sauce and a touch of ginger and sesame oil. Perfect for a busy weeknight meal.
- Prep Time: 2
- Cook Time: 8
- Total Time: 10 minutes
- Yield: 2 1x
- Category: Rice, Pasta, Noodles
- Method: Cook
- Cuisine: Chinese
Ingredients
- 1–2 tablespoon olive oil
- 3 cloves minced garlic
- 2 tsp grated ginger
- 3 scallions, thinly sliced
- 3 cups lacinato or dino kale, stems removed, finely chopped
- 5–6 fresh shiitake mushrooms, stems removed, finely chopped
- 3 cups cooked and cooled rice
- 1 tbsp hoisin sauce
- 1 tbsp soy sauce
- 1 tbsp toasted sesame oil
Instructions
- Heat 1 tablespoon oil in a non-stick pan until shimmering, then add minced garlic, minced ginger, and scallion, and fry for 30 seconds over medium heat until aromatic. Add chopped kale and mushrooms and saute for 3-4 minutes, or until kale is crispy.
- Add the cooked rice and another tablespoon of olive oil to the pan. Break up the clumps in the rice and cook until heated through, about 2 minutes, then add the hoisin sauce, soy sauce, and sesame oil, stirring until well-combined.
- Taste and season with additional soy sauce or hoisin sauce, if desired. Transfer to bowls and enjoy.
Notes
- I recommend fresh shiitake mushrooms for flavor but feel free to substitute other varieties like cremini, button, oyster, etc.
- Day-old leftover rice from the fridge works wonderfully.
- Substitute tamari for the soy sauce if sensitive to gluten.
Anonymous says
I have made this recipe, and it is delicious, both my son and i myself enjoy it very much. Thank you, hannah
★★★★★
Hannah says
wonderful! thanks for sharing!
Stella says
Made this for the third time today… lovvvvvvve this recipe. Easy and DELICIOUS.
★★★★★
Hannah says
yay! thanks for leaving a review! <3
Miriam says
Pleasantly surprised! Delicious recipe have told all my family and friends to try it. This is going to become a regular for me. Thank you!
★★★★★
Bharti Uttamchandani says
I made this recipe, the Crispy Nori Seaweed Toufu , Cold tossed Enoki Cucumber Salad, Bok Choy Dumplings & Sichuan Dry Fried Green Beans ….was an amazing meal that my girl friends and I prepared together and throughly relished them all after. Thank you.
★★★★★
Olya Matvieieva says
Fantastic and so easy to prepare dish! Thank you
★★★★★