Kale and Shiitake Fried Rice
Ingredients
- 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
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