Description
Crispy Kale and Shiitake Fried Rice is a vibrant and nutritious dish that brings together the earthy flavors of shiitake mushrooms and the delightful crunch of crispy kale. Perfect for a quick weeknight dinner or a flavorful side dish, this recipe is not only easy to prepare but also customizable to suit your tastes. In just 35 minutes, you can serve up a colorful meal that impresses both family and friends. Add your choice of protein or extra veggies to make it your own!
Ingredients
Scale
- 1 cup long-grain rice (white or brown)
- 2 cups vegetable broth or water
- 1 tablespoon vegetable oil
- 1 cup shiitake mushrooms, sliced
- 2 cups kale, torn into bite-sized pieces
- 1 medium carrot, diced
- 1 cup snap peas, trimmed
- 3 green onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
Instructions
- Rinse rice under cold water until clear. Cook with vegetable broth/water in a pot; bring to boil, then simmer for 15-18 minutes. Let sit covered for 5 minutes.
- While rice cooks, prep vegetables: slice mushrooms, dice carrot, trim snap peas, and tear kale.
- Heat oil in a skillet over medium-high heat. Sauté mushrooms until golden (4-5 minutes), then set aside.
- In the same skillet, sauté kale until bright green and crispy (2-3 minutes). Set aside with mushrooms.
- Cook carrot and snap peas for about 3-4 minutes; add garlic and cook for another minute.
- Combine cooked rice with sautéed vegetables in the skillet; mix in soy sauce and sesame oil. Season to taste.
- Heat everything together for an additional 2-3 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg