This fried rice was definitely a win. Its fast and easy, it's very healthy, and it's tasty to boot. The kale is sliced into thin little ribbons, then sautéed with the mushrooms. You add the (already cooked) rice, a few simple seasonings, and you're done! I think Joey doesn't care for kale on account of the bitterness, but it is masked a bit here by the soy sauce, garlic, and mushrooms. This could be a light main course all on its own, but I served it alongside the teriyaki salmon.
With dishes like this in my repertoire, getting more greens into our diet is becoming an easier task. Now if I could just get Joey to eat beets, I'd be money.
Kale & Shiitake Fried Brown Rice
- 3/4 lb kale, thick stems discarded
- 8 oz. shiitake mushrooms, stems discarded, and caps thinly sliced
- 2 Tbs sesame oil
- kosher salt
- 2 cloves garlic, finely minced
- pinch of crushed red pepper flakes
- 3 scallions, thinly sliced on diagonal, plus more for garnish
- 2 cups cooked brown rice
- 2 tsp soy sauce
- sesame seeds, for serving
Roll a few kale leaves into a tight cigar, and thinly slice to form ribbons. Run your knife through the kale a few times to chop it into smaller pieces.
In a large skillet, heat the oil until shimmering. Add the kale and mushrooms, and cook, stirring often, until they are softened and tender, about 5 to 8 minutes. Season with salt. Add the garlic and red pepper flakes, and stirring constantly, cook until fragrant but not browned, about a minute. Stir in the scallions and rice, and cook another 2 minutes, stirring often. Add the soy sauce, cook another 30 seconds, and season to taste with salt, additional soy sauce, and/or red pepper flakes.
Divide among serving dishes and top each serving with more scallions and a sprinkle of sesame seeds.