- 1/4 cup vegetable oil
- One 1/2-inch piece of fresh ginger, peeled and minced
- 6 scallions, thinly sliced
- 3/4 pound (shiitake) mushrooms
- 5-6 cups coarsely chopped curly kale leaves
- 2 garlic cloves, minced
- 3 cups (day-old) cooked short-grain white rice
- 3 large eggs, lightly beaten
- 1 1/2 tablespoons rice wine vinegar
- 2-4 T oyster sauce (soy sauce is an ok sub)
1. Heat 3 tablespoons of oil in a skillet. Add the ginger, scallions, mushrooms, and a pinch of salt. Cook over moderately high heat, stirring constantly until tender, about 5 minutes. Add the kale and garlic, season with salt and stir-fry until wilted, 2 to 3 minutes. Add the cooked rice and stir-fry until heated through, about 3 minutes.
2. 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/soy sauce. May need to add more salt or soy sauce to season appropriately.
