![Kale-and-Shiitake Fried Rice](https://cdn.statically.io/img/www.foodandwine.com/thmb/9_0TmCkd2kVGkvqikPyV_hDFRqk=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/kale-and-shiitake-fried-rice-xl-recipe0216-bcf4e0f2d14a47fc9b5cb9857ca95aa8.jpg)
Ingredients
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1/4 cup vegetable oil
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One 1/2-inch piece of fresh ginger, peeled and minced
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6 scallions, thinly sliced
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Kosher salt
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3/4 pound shiitake mushrooms, stems discarded, caps sliced
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6 cups coarsely chopped curly kale leaves (about half of a medium bunch)
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2 garlic cloves, minced
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4 cups day-old cooked short-grain white rice
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3 large eggs, lightly beaten
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1 1/2 tablespoons rice wine vinegar
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1 tablespoon oyster sauce
Directions
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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.
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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.