01 March 2016

Gingery fried rice with kale and mushrooms

I love recipes that utilize leftovers.  In fact, I love creating new things with leftovers so much that it's even a category on this blog "leftover recipes".  Fried rice is about as classic a leftover dish as lasagna, and I can never get enough. And leftover fried rice, in turn, makes an excellent breakfast. (what?! there's egg in it!)

Ginger Fried Rice with Kale and Mushrooms

Serves 4-6

1 tablespoon peanut oil
4 large eggs, beaten
½ yellow onion, chopped
2 cups finely chopped kale
2 cups mixed mushrooms, chopped
4 garlic cloves, minced
2 tablespoons minced fresh ginger
4 cups cooked white or brown rice
1 tablespoon distilled white vinegar
1-2 tablespoons soy sauce (to taste)
3-4 sliced scallions
2 tablespoons chopped fresh cilantro
Lime wedges for serving

In a large nonstick skillet, heat the oil. Add the eggs and season with salt and pepper. Cook the eggs over moderate heat, stirring, until just set, about 2 minutes. Transfer to a cutting board and coarsely chop.

Return the skillet to the heat and add a little more oil if it’s dry.  Add the yellow onion, kale, and mushrooms and season with salt. Cook over moderate heat, stirring occasionally, until kale is wilted and mushrooms have released their water, about 12 minutes. Add the garlic and ginger and cook, stirring, for 2 minutes. Add the rice, vinegar and eggs, soy sauce, and cook, stirring, until well mixed. Spread the rice evenly in the skillet and cook without stirring until golden and crispy on the bottom, 4 to 5 minutes. Stir in the scallions and cilantro and serve with lime wedges and hot sauce on the side.