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Simple Kale and Mushroom Fried Brown Rice

Contributed By: Christina, CA | See all of Christina's recipes
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Active Time:  30 Minutes
Total Time:  30 Minutes
  4 Servings
Kale and mushrooms gives this fried rice a comforting depth of earthiness. Delicious as a light main dish or a tasty side.
Makes about 4-5 servings
-About 4 to 5 cups cooked brown rice (white rice works too)
-1/2 pound cremini mushrooms, sliced thin
-1/2 pound shiitake mushrooms, sliced thin
-1 head of kale, large center ribs and stems removed, cut crosswise into 1/2-inch slices
-2 large eggs
-2 to 3 tablespoons (or to taste) soy sauce or reduced sodium soy sauce
-1/2 teaspoon of sugar (or to taste)
-About 1 tablespoon of mirin, optional (Japanese cooking wine)
-4 cloves of garlic, minced
-2 to 3 green onions, sliced thin
-2 to 3 tablespoons cooking oil
Heat a large nonstick frying pan or wok over medium-high heat and add 1 to 2 tablespoons of the cooking oil. Add the mushrooms and cook, stirring frequently, until the mushrooms are tender and begin to brown, about 4 minutes.

Reduce heat to medium. Add the minced garlic and cook, stirring frequently for about 1 minute. Add the kale and stir-fry with mushrooms for 1 to 2 more minutes.

Add the brown rice, soy sauce, sugar and mirin (if using) to the pan. Stir the mixture until ingredients are well incorporated, about 2 minutes. Crack two eggs over the fried rice mixture and break up the eggs into the rice and continue to cook until eggs are cooked. About 1 to 2 minutes. Add green onions to the pan and lightly incorporate into fried rice. Turn heat off.

Serve immediately, or will keep in the refrigerator for about 2 days.

NOTE: If you don't have mirin on hand, I recommend increasing sugar to 1 teaspoon instead of 1/2 teaspoon. Mushroom type can also be substituted for what ever you have on hand, what's in season, or simply your favorite varieties.

Date Added: 02/22/2010
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