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
Scale
- 1–2 tbsp 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 tbsp 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.
