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Kale-And-Shiitake Fried Rice
Ingredients
  • ¼ cup vegetable oil
  • One ½-inch piece of fresh ginger, peeled and minced
  • 6 scallions, thinly sliced
  • Kosher salt
  • ¾ 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 ½ tablespoons rice wine vinegar
  • 1 tablespoon oyster sauce
Steps
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