This super easy recipe makes for a quick and delicious vegetarian meal. It lends itself well to lots of substitutions and variations so use the recipe as a basic starting point and get creative. Add meat or tofu for extra protein, spice it up with some sriracha or chili crisp, and you can easily sub out the kale for another leafy green and use whatever mushroom varieties you have on hand, or even add in other vegetables. I added some chopped red pepper with the mushrooms to add some color to the dish.

Ingredients:

¼ c vegetable oil
One ½ inch piece of fresh ginger, peeled and minced
6 scallions, thinly sliced [I used shallots or you can use chopped onion]
Kosher salt [instead of salt I used ~ 2–3 TBSP soy sauce for a more Asian flavor]
¾ pound shiitake mushrooms, stems discarded, caps sliced [I used baby bellas]
6 cups coarsely chopped kale leaves
2 garlic cloves, minced
4 c day-old cooked rice (drier rice works better in stir-fry, hence use day-old)
3 large eggs, lightly beaten
1 ½ TBSP rice wine vinegar
1 TBSP oyster sauce

Preparation:

In a wok or very large skillet heat 3 tablespoons of the oil. Add the ginger, scallions and a pinch of salt. Cook over medium high heat, stirring constantly until the ginger and scallions are tender, about 2 minutes. Add the sliced shiitakes (or mushrooms and any other vegetables you wish) and a generous pinch of salt (I used soy sauce) and cook, stirring frequently, until tender. Add the kale and stir-fry until wilted. Add the garlic and cook 1 minute more. Add the cooked rice and stir-fry until heated through, about 3 minutes.
Make a well in the rice and add the remaining 1 TBSP 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. Season to taste. Serve immediately.

From: https://www.foodandwine.com/recipes/kale-and-shiitake-fried-rice
Photo by Kier in Sight