crispy kale and mushroom fried rice

How To Make crispy kale and mushroom fried rice

• 1

  Break up the cooled cooked rice into smaller clumps.
• 2

  Remove stems from mushrooms, cut caps finely. Prepare kale by removing thick stems and finely cut leaves.
• 3

  Heat a wok or large skillet over medium-high heat until a bead of water sizzles and evaporates on contact.
• 4

  Add 1 tablespoon of oil and swirl to coat the base.
• 5

  Add ginger and scallions and cook for about 30 seconds, until just aromatic. Add mushrooms and kale.
• 6

  Stir-fry for about 3 minutes, until the mushrooms are cooked through and kale is starting to get crispy.
• 7

  Add remaining 2 tablespoons of oil to pan.
• 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.
• 9

  Add hoisin sauce and soy sauce and stir until well-mixed with rice. Season to taste with salt and pepper.
• 10

  Transfer the rice to a large communal bowl or individual bowls and serve.
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