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Vegetarian Fried Rice // Nourish
1 tablespoon. olive oil
4 oz. shiitake mushrooms, caps sliced (save stems for other use)
1 tablespoon toasted sesame oil
6 oz. kale, leaves thinly sliced (save stems for other use)
2 cloves garlic, pressed
4 cups cooked long-grain rice
2 large eggs, beaten
2 tablespoon low-sodium soy sauce
1 teaspoon sriracha
Heat olive oil in a large skillet on medium-high. Add mushrooms and cook, tossing occasionally, until golden brown, 3 to 4 minutes; transfer to a plate.
Add sesame oil to the same skillet, then add kale and cook, tossing, 3 minutes. Stir in garlic and cook 1 minute. Add rice and cook, tossing occasionally, until heated through, about 2 minutes.
Push rice to sides of the pan, pour eggs into open space, and cook, stirring often, until eggs are almost set, then fold in rice and cook 1 minute more. Toss with soy sauce, sriracha, and mushrooms.