Name: Crispy Kale and Shiitake Fried Rice Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Asian
Ingredients: 1 cup Rice (Consider quinoa for a nutritious twist); 2 cups Vegetable Broth or Water (Chicken broth can be used for non-vegetarian option); 200 grams Shiitake Mushrooms (Sliced for even cooking; can substitute with button mushrooms); 2 cups Kale (Alternatively, use spinach for a milder taste); 1 cup Carrot (Diced; can be substituted with bell peppers); 1 cup Snap Peas (Green beans can be used as an alternative); 2 stems Green Onions (Diced; can be exchanged with shallots); 2 cloves Garlic (Minced; shallots can be used as a substitute); 3 tablespoons Soy Sauce (Use tamari or coconut aminos for gluten-free); 1 tablespoon Sesame Oil (Olive oil can be a substitute); To taste Salt (Adjust to taste, especially considering the saltiness of soy sauce); To taste Black Pepper; 1 tablespoon Sesame Seeds (Optional, for crunch and visual appeal)

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Introduction

This Crispy Kale and Shiitake Fried Rice is a vibrant and healthy twist on classic fried rice. Packed with fresh vegetables and rich umami flavors from shiitake mushrooms, it’s a satisfying meal that’s easy to prepare any night of the week.

A close-up of a bowl filled with fried rice mixed with colorful vegetables. The base layer is light brown fried rice grains that look shiny and cooked. Mixed in are bright green peas and dark green kale leaves, which have a rough and ruffled texture. Orange carrot sticks are scattered throughout, adding a pop of color. Slices of cooked mushrooms with a smooth, brown cap surface are also visible. The bowl is white with a brown rim, and the background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Rice (Consider quinoa for a nutritious twist)
2 cups Vegetable Broth or Water (Chicken broth can be used for non-vegetarian option)
200 grams Shiitake Mushrooms (Sliced for even cooking; can substitute with button mushrooms)
2 cups Kale (Alternatively, use spinach for a milder taste)
1 cup Carrot (Diced; can be substituted with bell peppers)
1 cup Snap Peas (Green beans can be used as an alternative)
2 stems Green Onions (Diced; can be exchanged with shallots)
2 cloves Garlic (Minced; shallots can be used as a substitute)
3 tablespoons Soy Sauce (Use tamari or coconut aminos for gluten-free)
1 tablespoon Sesame Oil (Olive oil can be a substitute)
To taste Salt (Adjust to taste, especially considering the saltiness of soy sauce)
To taste Black Pepper
1 tablespoon Sesame Seeds (Optional, for crunch and visual appeal)

Instructions

Step 1: Rinse your rice under cold water until the water runs clear. Combine the rinsed rice with vegetable broth or water in a medium pot. Bring to a boil, then reduce heat to simmer and cover for 15–18 minutes. Once the liquid is absorbed, let it sit covered for 5 minutes.
Step 2: While the rice is cooking, slice the shiitake mushrooms, dice the carrots, trim the snap peas, and tear the kale into bite-sized pieces.
Step 3: Heat a tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced shiitake mushrooms and sauté for 4–5 minutes until golden brown. Remove from skillet and set aside.
Step 4: In the same skillet, add another tablespoon of vegetable oil and heat. Toss in the kale and sauté for 2–3 minutes until bright green and crispy. Remove from heat.
Step 5: Add diced carrots and snap peas to the skillet and cook for 3–4 minutes. In the last minute, add the minced garlic and stir well.
Step 6: Add the cooked rice, sautéed shiitake mushrooms, crispy kale, and chopped green onions back into the skillet. Pour in soy sauce and sesame oil, then toss everything together to combine evenly.
Step 7: Season with salt and black pepper to taste. Sprinkle with sesame seeds if desired, and serve warm.

Tips & Variations

For an extra boost of protein, add scrambled eggs or tofu cubes during the final step.
Use quinoa instead of rice for a gluten-free, nutrient-rich option.
Swap kale with spinach or swiss chard for a different leafy green texture and flavor.
Adjust the soy sauce amount to your preference and choose tamari or coconut aminos for a gluten-free version.
Adding a squeeze of fresh lime or a sprinkle of chili flakes can brighten or spice up the dish.

Storage

Store leftover fried rice in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or microwave until warmed through. Adding a splash of water or broth while reheating helps prevent the rice from drying out.

How to Serve

A bowl filled with three main layers: the bottom layer is soft white rice mixed with small golden grains; the middle layer consists of bright orange carrot pieces, fresh green peas, and dark green kale leaves with a slightly crispy texture; the top layer features golden brown sautéed mushroom slices scattered evenly. The bowl is white with a black pattern all over, placed on a surface with white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use leftover rice for this recipe?

Yes, leftover rice works well and can even improve the texture of fried rice by being less sticky. Just make sure the rice is cold before cooking.

How can I make this dish vegan?

This recipe is already vegan if you use vegetable broth and omit any optional egg additions. Use tamari or coconut aminos for soy sauce alternatives if you want gluten-free options.