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Bacon Mushroom Kale Fried Rice | WednesdayNightCafe.com

Bacon Mushroom Kale Fried Rice

Fried rice picks up a ton of flavor when the rice is fried in bacon fat. Eggs, kale, and umami-packed shiitake mushrooms complete this quick dish, which is great for breakfast, lunch, or dinner.
Course Dinner, Main Dish
Cuisine Asian
Total Time 30 minutes
Servings 2

Ingredients

  • 3 teaspoons grapeseed or canola oil, divided
  • 6 ounces shiitake mushrooms stems removed, thinly sliced
  • 2 eggs, beaten
  • 6 slices bacon, chopped
  • 1 small bunch Tuscan kale, deveined and chopped
  • 3 cups leftover cooked rice
  • 1 teaspoon sesame oil

Instructions

  1. Heat 1 ½ teaspoons grapeseed or canola oil in a wok or large skillet over medium high heat. Add mushrooms and cook, stirring occasionally, until softened, about 4 minutes. Remove mushrooms from wok and set aside.
  2. Add remaining 1 ½ teaspoons grapeseed or canola oil to wok. Scramble the eggs. Remove eggs from wok and set aside.
  3. Lower heat to medium. Add bacon to wok and cook, stirring frequently, until browned and some of fat has rendered, 8-10 minutes. Remove bacon from the wok with a slotted spoon. Leave bacon grease in the wok.
  4. Add kale to the bacon grease and cook until wilted, about 4 minutes, stirring frequently.
  5. Add rice to the kale and cook for 3-4 minutes, stirring to break up the rice.
  6. Add the mushrooms, scrambled eggs, bacon, and sesame oil to the wok. Mix everything and cook 3 more minutes, stirring frequently, until rice is slightly crispy and everything is heated through.