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
3/4 pound shiitake mushrooms, stems discarded, caps sliced
1/2 lb. Red Dog stir fry mix
2 stems Red Dog green garlic, 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 or 1/2 tablespoon soy sauce
In a wok or very large skillet, heat 3 tablespoons of the oil. Add the ginger, scallions and a pinch of salt. Cook over moderately high heat, stirring constantly, until the ginger and scallions are tender, about 2 minutes. Add the sliced shiitakes and a generous pinch of salt and cook, stirring frequently, until tender, about 5 minutes. Add the stir fry mix, season with salt and stir-fry until wilted, 2 to 3 minutes. Add the green garlic and cook for 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 tablespoon 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 or soy sauce and season with salt. Serve immediately.