Savory Crispy Kale & Shiitake Fried Rice Recipe

If you’re looking for a fresh way to enjoy fried rice, this savory crispy kale fried rice with shiitake mushrooms is the perfect recipe for you. It’s packed with vibrant veggies and full of flavor, making it a satisfying meal that feels both wholesome and indulgent.

this Recipe

Whether you’re a longtime fan of veggie-packed dishes or just trying to add more greens to your diet, this crispy kale fried rice will quickly become a favorite. Its delightful textures and savory notes come together beautifully in this easy stovetop recipe.

Why You’ll Love This Recipe

• Loaded with nutrient-rich kale and shiitake mushrooms for a healthy boost.
• Crispy kale adds a delightful crunch and texture contrast.
• Quick and easy to prepare on the stovetop in under 30 minutes.
• Vegetarian and easily customizable with your favorite toppings.
• Great for using leftover rice, reducing food waste.

Ingredients

Gather these simple, fresh ingredients to make this delicious crispy kale fried rice.

• 3 cups cooked jasmine rice, preferably day-old
• 4 cups kale, stems removed and torn into bite-sized pieces
• 6 ounces shiitake mushrooms, sliced
• 3 tablespoons vegetable oil, divided
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 large eggs, lightly beaten
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon toasted sesame oil
• 2 teaspoons grated fresh ginger
• 2 green onions, thinly sliced, for garnish
• 1 teaspoon toasted sesame seeds, for garnish
• Salt and freshly ground black pepper to taste

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4
• Calories: Approximately 320 per serving

How to Make Savory Crispy Kale & Shiitake Fried Rice: A Flavorful Veggie Treat!

1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the kale and cook until crispy and slightly charred, about 4-5 minutes. Remove and set aside.
2. In the same skillet, add another tablespoon of oil and sauté the shiitake mushrooms until golden and tender, about 5-6 minutes. Transfer to the plate with kale.
3. Add the remaining tablespoon of oil to the skillet. Sauté the chopped onion until translucent, about 3 minutes, then stir in garlic and grated ginger, cooking for an additional 1 minute until fragrant.
4. Push the veggies to one side of the skillet and pour the beaten eggs on the other side. Scramble gently until just cooked, then mix eggs with the veggies.
5. Add the cooked rice to the skillet, breaking up any clumps. Stir-fry everything together for 3-4 minutes, allowing the rice to get slightly crispy on the edges.
6. Return the crispy kale and shiitake mushrooms to the skillet. Drizzle with soy sauce and sesame oil, tossing to combine evenly. Season with salt and pepper to taste.
7. Remove from heat and garnish with sliced green onions and toasted sesame seeds. Serve hot for the best flavor and texture.

Tips for the Best Results

• Use day-old rice or leftover cooked rice for the best texture and to prevent sogginess.
• Don’t overcrowd the pan when cooking the kale; cook in batches if needed for crispiness.
• Adjust soy sauce amount to your preference to keep sodium levels in check.
• Feel free to add other veggies like bell peppers or snap peas for extra color and crunch.
• Use a wok or heavy skillet for even heat distribution and easy stir-frying.

Storage and Reheating

Store any leftover crispy kale fried rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of water or oil to loosen the rice and revive its crisp texture.

You can also freeze the fried rice for up to 2 months. Thaw overnight in the fridge and reheat on the stovetop or in the microwave for a quick, satisfying meal.

Frequently Asked Questions

Can I use other greens instead of kale?

Yes, you can substitute spinach, Swiss chard, or collard greens, but they won’t get as crispy as kale. Adjust cooking times accordingly to avoid wilting.

Is this recipe vegan-friendly?

To make it vegan, simply omit the eggs or replace them with scrambled tofu or chickpea flour scramble for similar texture and protein.

What’s the best type of rice to use?

Jasmine or long-grain rice works best because it’s fluffy and less sticky. Leftover rice that’s been refrigerated overnight provides ideal dryness for frying.

How can I add protein to this dish?

You can add cooked chicken, shrimp, or tofu to boost protein content. Add these after cooking the onions and garlic, then proceed with the rice.