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Shiitake & Kale Fried Rice

Shiitake & Kale Fried Rice brought to you by Food&Wine

Active Time: 40 mins
Total Time: 40 mins
Yield: 6 cups


  1. 1/4 cup vegetable oil

  2. One 1/2-inch piece of fresh ginger, peeled and minced

  3. 6 scallions, thinly sliced

  4. Kosher salt

  5. 3/4 pound shiitake mushrooms, stems discarded, caps sliced

  6. 6 cups coarsely chopped curly kale leaves (about half of a medium bunch)

  7. 2 garlic cloves, minced

  8. 4 cups day-old cooked short-grain white rice

  9. 3 large eggs, lightly beaten

  10. 1 1/2 tablespoons rice wine vinegar

  11. 1 tablespoon oyster sauce



  1. In a wok or very large skillet, heat 3 tablespoons of the oil. Add the ginger, scallions and a pinch of salt. Cook over moderately high heat, stirring constantly, until the ginger and scallions are tender, about 2 minutes. Add the sliced shiitakes and a generous pinch of salt and cook, stirring frequently, until tender, about 5 minutes. Add the kale, season with salt and stir-fry until wilted, 2 to 3 minutes. Add the garlic and cook for 1 minute more. Add the cooked rice and stir-fry until heated through, about 3 minutes.

  2. Make a well in the rice and add the remaining 1 tablespoon of oil. When the oil is shimmering, add the eggs. Cook without stirring until the eggs begin to set at the edge. Using a spatula, scramble the eggs until just set. Stir the eggs into the rice along with the vinegar and oyster sauce and season with salt. Serve immediately.