1. Break up the cooled cooked rice into smaller clumps.
2. Heat a wok or large skillet over medium-high heat until a bead of water sizzles and evaporates on contact. Add 1 tablespoon of the oil and swirl to coat the base. Add the ginger and scallions and cook for about 30 seconds, until just aromatic.
3. Add the mushrooms and kale. Stir-fry for about 3 minutes, until the mushrooms are cooked through and the kale is starting to get crispy.
4. Add the remaining 2 tablespoons of oil to pan. Toss in the rice and break up any remaining clumps with a spatula. Continue to stir-fry until the rice starts to turn golden, about 2 minutes. Add the hoisin sauce and soy sauce and stir until well mixed with the rice. Season to taste with salt and pepper. Transfer the rice to a large communal bowl or individual bowls and serve.
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|Serving Size: 1 Serving (159g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 127 (65%)|
|Amt Per Serving||% DV|
|Total Fat 14.1g||19 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 6.3g|
|Polyunsanturated Fat 4.6g|
|Cholesterol 0.1mg||0 %|
|Sodium 3646.9mg||126 %|
|Potassium 391.8mg||10 %|
|Total Carbohydrate 10.9g||3 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 9.2g|
|Protein 8.6g||12 %|
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Calories per serving: 194
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