3 cups cooked RiceSelect Jasmati rice, cooled
2 tablespoons peanut or vegetable oil
2 scallions, thinly sliced
2 teaspoons minced or grated ginger
1/4 pound fresh shiitake mushrooms, stems removed and caps finely chopped
1/2 pound kale, thick stems removed and leaves finely chopped
1 tablespoon hoisin sauce
1 tablespoon soy sauce
Salt and freshly ground black pepper to taste
Break up the cooled cooked rice into smaller clumps.
Heat a wok or large skillet over medium-high heat until a bead of water sizzles and evaporates on contact. Add 1 tablespoon of the oil and swirl to coat the base. Add the ginger and scallions and cook for about 30 seconds, until just aromatic.
Add the mushrooms and kale. Stir-fry for about 3 minutes, until the mushrooms are cooked through and the kale is starting to get crispy.
Add the remaining 2 tablespoons of oil to pan. Toss in the rice and break up any remaining clumps with a spatula. Continue to stir-fry until the rice starts to turn golden, about 2 minutes. Add the hoisin sauce and soy sauce and stir until well-mixed with the rice. Season to taste with salt and pepper. Transfer the rice to a large communal bowl or individual bowls and serve.
2 tablespoons peanut or vegetable oil
2 scallions, thinly sliced
2 teaspoons minced or grated ginger
1/4 pound fresh shiitake mushrooms, stems removed and caps finely chopped
1/2 pound kale, thick stems removed and leaves finely chopped
1 tablespoon hoisin sauce
1 tablespoon soy sauce
Salt and freshly ground black pepper to taste
Break up the cooled cooked rice into smaller clumps.
Heat a wok or large skillet over medium-high heat until a bead of water sizzles and evaporates on contact. Add 1 tablespoon of the oil and swirl to coat the base. Add the ginger and scallions and cook for about 30 seconds, until just aromatic.
Add the mushrooms and kale. Stir-fry for about 3 minutes, until the mushrooms are cooked through and the kale is starting to get crispy.
Add the remaining 2 tablespoons of oil to pan. Toss in the rice and break up any remaining clumps with a spatula. Continue to stir-fry until the rice starts to turn golden, about 2 minutes. Add the hoisin sauce and soy sauce and stir until well-mixed with the rice. Season to taste with salt and pepper. Transfer the rice to a large communal bowl or individual bowls and serve.