Ingredients
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4 cups white or brown rice- best if a day old
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6 cups kale, roughly chopped
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3/4 pound mushrooms, washed and sliced-you can do a mixture or one kind like shitake or cremini
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1/4 cup vegetable oil
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1/2 thumb-size piece of ginger, peeled and minced
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6 scallions, thinly sliced
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2 garlic cloves, minced
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3 eggs, slightly beaten
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1 1/2 tablespoon rice wine vinegar
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1 tablespoon or more of soy sauce
Directions
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1
Done
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In a wok or large saute pan over medium heat add 3 tablespoons vegetable oil and heat for about 30 seconds. |
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2
Done
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Add the ginger, scallions and cook, stirring constantly, until both are tender- about 2 minutes. |
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3
Done
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Add the mushrooms and cook for 5 minutes until tender. |
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4
Done
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Add the kale and stir fry for 2-3 minutes until wilted. Add the garlic and cook a minute more. |
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5
Done
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Add all the rice and fry for about 3 minutes until completely heated. |
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6
Done
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Make a well in the rice and add a tablespoon of vegetable oil. |
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7
Done
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When oil simmers, pour the eggs into the well and cook without stirring the eggs. When eggs begin to set around the edges, using a spatular, scramble the eggs until mostly cooked. |
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8
Done
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Stir the eggs throughout the rice, add the rice vinegar and soy while mixing. Taste and add more soy if needed. Serve immediately. |
