Kale and Mushroom Fried Rice

The dish packs in way more flavor than its 338 calories would suggest.

Ingreadient:

• 1 Tbsp. olive oil
• 4 oz. shiitake mushrooms, stems removed, caps sliced
• 4 oz. cremini mushrooms, quartered
• 1 Tbsp. toasted sesame oil
• 6 oz. kale, stems removed, leaves thinly sliced
• 2 cloves garlic, pressed
• 4 c. cooked long-grain rice
• 2 large eggs, beaten
• 2 Tbsp. reduced-sodium soy sauce
• 1 tsp. sriracha

Directions :

1. Heat olive oil in large skillet on medium-high. Add mushrooms and cook, tossing occasionally, until golden brown, 3 to 4 min.; transfer to plate.
2. Add sesame oil to same skillet, then add kale and cook, tossing, 3 min. Stir in garlic and cook 1 min. Add rice and cook, tossing occasionally, until heated through, about 2 min.
3. Push rice to sides of pan, pour eggs into open space, and cook, stirring often, until eggs are almost set, then fold in rice and cook 1 min. more. Toss with soy sauce, sriracha, and mushrooms.