Crispy Kale and Shiitake Fried Rice Recipe
A flavorful and nutritious fried rice recipe combining crispy kale and sautéed shiitake mushrooms with fresh vegetables, tossed in savory soy sauce and sesame oil for a delightful, healthy meal perfect for any time of day.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
Scale
Rice and Broth
- 1 cup Rice (Consider quinoa for a nutritious twist)
- 2 cups Vegetable Broth or Water (Chicken broth can be used for non-vegetarian option)
Vegetables
- 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)
Seasonings and Oils
- 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
- Cook the Rice: 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 low, cover, and simmer for 15–18 minutes until the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes to steam through.
- Prepare the Vegetables: While the rice cooks, slice the shiitake mushrooms, dice the carrots, trim the snap peas, and tear the kale into bite-sized pieces to ensure even cooking and texture.
- Sauté Shiitake Mushrooms: Heat a tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced mushrooms and sauté for 4–5 minutes until they are golden brown and fragrant. Remove from skillet and set aside.
- Cook the Kale: In the same skillet, add another tablespoon of vegetable oil and heat. Add the torn kale and sauté for 2–3 minutes until it turns bright green and becomes crispy. Remove from heat and set aside.
- Sauté Carrots and Snap Peas: Add the diced carrots and snap peas to the skillet, cooking for 3–4 minutes until just tender. In the last minute of cooking, add the minced garlic and stir well to release its aroma without burning.
- Combine Ingredients: Add the cooked rice, sautéed shiitake mushrooms, crispy kale, and chopped green onions to the skillet with the vegetables. Pour in the soy sauce and sesame oil. Toss everything together thoroughly over medium heat to combine flavors and heat through evenly.
- Finish and Serve: Season with salt and black pepper to taste. Optionally, sprinkle sesame seeds over the top for added crunch and a nutty flavor. Serve the crispy kale and shiitake fried rice hot as a wholesome main or side dish.
Notes
- Use quinoa instead of rice for a protein boost and a different texture.
- Substitute button mushrooms if shiitake mushrooms are unavailable.
- Spinach can be used in place of kale for a milder flavor.
- Green beans can replace snap peas if preferred or not available.
- Adjust soy sauce quantity to control sodium levels.
- Sesame seeds add texture but can be omitted if unavailable or for a nut-free option.
- For non-vegetarian variation, use chicken broth instead of vegetable broth.
Keywords: fried rice, kale, shiitake mushrooms, vegetarian, easy recipe, healthy, Asian cuisine
