Kale and Shiitake Fried Rice

Ingredients

• 1/4 cup olive oil
• 1, ½ inch piece fresh ginger, peeled & minced
• 6 scallions, thinly sliced
• Salt to taste
• 3/4 lb. shiitake mushrooms, stems removed, caps sliced
• 6 cups chopped kale leaves
• 2 garlic cloves, minced
• 4 cups day old cooked short-grain white rice
• 3 large eggs, lightly beaten
• 1 1/2 Tbsp. rice wine vinegar
• 1 Tbsp. oyster sauce

Instructions

1. Heat a large skillet with 3 tablespoons olive oil over medium heat. Add the ginger and scallions, stirring constantly until ginger and scallions are tender, around 2 minutes.
2. Next add the sliced shiitakes cooking until tender, about 5 minutes. Now add the kale and salt cooking until the kale is wilted, around 3-4 minutes. Then add the garlic and cook 1 more minute before adding the cooked rice. Heat for 3-5 more minutes or until rice is warmed.
3. Make a well in the rice and add 1 tablespoon of olive oil. Once the oil is heated, add the eggs and cook without stirring. Once eggs begin to set, scramble using a spatula. Combine mixture together and add vinegar and oyster sauce. Season with more salt if desired and serve immediately.

Nutrition per serving: 280 calories, 36 g carbohydrates, 95 mg cholesterol, 12 g fat, 3 g fiber, 8 g protein, 320 mg sodium, 2 g sugar.

Recipe from: Foodandwine.com