This is a great recipe found in a Food & Wine magazine. It is supposedly vegetarian, but my version suspiciously looks like it has ground pork in it. It’s been a while since I made and photographed it, so I cannot be sure. What I do remember is that it was really good.
For the spring rolls, just look online and you’ll find an endless list of ingredients and how to make them. I just used whatever I had in the house. If you have a question about making spring rolls, just post a comment: we welcome them.
What you’ll need:
- .25-cup vegetable oil
- One 0.5-inch piece of fresh ginger, peeled and minced
- 6 scallions, thinly sliced
- Kosher salt
- .75-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
- 1.5T rice wine vinegar
- 1T oyster sauce—did not use this
How to make it:
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 kale, season with salt and stir-fry until wilted, 2 to 3 minutes. Add the 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 sauce and season with salt. Serve immediately.