Kale-and-Shiitake Fried Rice

• 1/4 cup vegetable oil
• One 1/2-inch piece of fresh ginger, peeled and minced
• 6 scallions, thinly sliced
• Kosher salt
• 3/4 pound shiitake mushrooms, stems discarded, caps sliced
• 6 cups coarsely chopped curly kale leaves (about half of a medium bunch)
• 2 garlic cloves, minced
• 4 cups day-old cooked short-grain white rice
• 3 large eggs, lightly beaten
• 1 1/2 tablespoons rice wine vinegar
• 1 tablespoon oyster sauce

1. In a wok or very large skillet, heat 3 tablespoons of the oil.
2. Add the ginger, scallions and a pinch of salt.
3. Cook over moderately high heat, stirring constantly, until the ginger and scallions are tender, about 2 minutes.
4. Add the sliced shiitakes and a generous pinch of salt and cook, stirring frequently, until tender, about 5 minutes.
5. Add the kale, season with salt and stir-fry until wilted, 2 to 3 minutes.
6. Add the garlic and cook for 1 minute more.
7. Add the cooked rice and stir-fry until heated through, about 3 minutes.
8. Make a well in the rice and add the remaining 1 tablespoon of oil.
9. When the oil is shimmering, add the eggs.
10. Cook without stirring until the eggs begin to set at the edge.
11. Using a spatula, scramble the eggs until just set.
12. Stir the eggs into the rice along with the vinegar and oyster sauce and season with salt.
13. Serve immediately.

vegetable oil, ginger, scallions, kosher salt, shiitake mushrooms, curly kale, garlic, white rice, eggs, rice wine vinegar, oyster sauce

Taken from www.foodandwine.com/recipes/kale-and-shiitake-fried-rice (may not work)