Begin by rinsing your medium or long-grain rice under cold running water until the water runs clear, which helps remove excess starch.

In a pot, combine the rinsed rice with vegetable broth or water, then bring it to a boil.

Lower the heat, cover, and simmer for 15-18 minutes until tender.

Let it sit covered for an additional 5 minutes to ensure the grains are fluffy.

While the rice cooks, slice the shiitake mushrooms and dice the carrots into small pieces.

Trim the snap peas and tear the kale leaves into bite-sized pieces, discarding any tough stems.

In a large skillet or wok, heat about 2 tablespoons of vegetable oil over medium-high heat.

Once the oil is shimmering, add the sliced shiitake mushrooms, stirring frequently.

Sauté for 4-5 minutes until they turn golden brown and fragrant, then remove them from the skillet and set aside.

Using the same skillet, add another splash of oil if necessary, then toss in the torn kale.

Sauté for 2-3 minutes until it brightens in color and becomes slightly crispy.

In the same skillet, add the diced carrots and snap peas, cooking for 3-4 minutes.

Add minced garlic to the skillet, sautéing for an additional minute until it releases its aromatic flavor.

Add the cooked rice to the skillet along with the sautéed shiitake mushrooms, crispy kale, and chopped green onions.

Drizzle soy sauce and sesame oil over the mixture, and season it with salt and pepper.

Gently fold the ingredients together, ensuring each grain of rice is coated.

Turn the heat up slightly to meld all the flavors together, stirring occasionally for 2-3 minutes.

Dish out your Crispy Kale and Shiitake Fried Rice hot, garnishing with sesame seeds or additional green onions.