Consider reaching for your indoor or outdoor griddle to make fried rice: The surface gets nice and hot and provides a large area to cook up a big batch of fried rice for a crowd.
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- Yields:
- 4 serving(s)
- Total Time:
- 25 mins
- Cal/Serv:
- 422
- 4 tbsp.
canola oil, divided
- 4 oz.
shiitake mushrooms, stemmed, caps sliced
- 4 oz.
cremini mushrooms, quartered
-
Kosher salt and pepper
- 6 oz.
kale, leaves torn into bite-size pieces (save stems for other use)
- 2
cloves garlic, finely chopped
- 4 c.
cooked long-grain rice
- 1 tbsp.
soy sauce
- 2 tsp.
sriracha, plus more for serving
- 2
large eggs, beaten
- 2 tsp.
toasted sesame oil
Directions
-
- Step 1Heat stovetop griddle on medium-high or outdoor griddle on high. Drizzle with 11/2 tablespoons canola oil and spread on surface. For outdoor griddle, reduce heat to medium-high. Add mushrooms, season with 1/4 teaspoon each salt and pepper, and cook, turning occasionally, until golden brown, 3 to 6 minutes for stovetop; 5 to 6 minutes for outdoor; transfer to plate.
- Step 2Drizzle griddle with 1 tablespoon oil and spread on surface. Add kale and 1/4 teaspoon each salt and pepper and cook, turning and tossing, 1 minute. Toss with garlic and cook 1 minute; transfer to same plate.
- Step 3Drizzle griddle with 1/2 tablespoon oil. Add rice, spread in even layer, and cook, undisturbed, 1 minute. Drizzle with soy sauce and sriracha, fold to combine, and move rice to edges of griddle to create well in center.
- Step 4Turn off heat; add remaining tablespoon canola oil, then eggs and cook, stirring constantly, until nearly set, 30 seconds to 1 minute. Fold eggs into rice along with mushrooms, kale, and sesame oil. Serve with additional sriracha if desired.
NUTRITIONAL INFORMATION (per serving): About 422 calories, 19.5 g fat (2 g saturated), 93 mg cholesterol, 513 mg sodium, 52 g carbohydrate, 3 g fiber, 2.5 g sugar (0.5 g added sugar), 10 g protein
Did you make this recipe? Comment below!
Assistant Food Editor
Joy (she/her) is the Assistant Food Editor on the food team, where she develops and tests recipes to ensure both deliciousness and accuracy before they appear in titles like Good Housekeeping, Women’s Health, Woman’s Day, Prevention, and Country Living. After graduating from UChicago with a major in political science, she made the (best) decision to pursue her passion for food by enrolling in pastry school and working at her dream NYC restaurant, Gramercy Tavern. Before joining the GH team, Joy assisted on cookbook and editorial shoots, ran an Instagram micro bakery, and worked as a freelance writer and developer with bylines appearing in Eater, Food52, Simply Recipes, Food Network, and more. Joy has a special place in her heart for croissants and tiramisu, and is always on the hunt for the next cafe to explore in the city (a journey that never ends!).
Kitchen Appliances & Innovation Lab Director
Nicole (she/her) is the director of the Good Housekeeping Institute‘s Kitchen Appliances and Innovation Lab, where she has overseen content and testing related to kitchen and cooking appliances, tools and gear since 2019. She’s an experienced product tester and recipe creator, trained in classic culinary arts and culinary nutrition. She has worked in test kitchens for small kitchen appliance brands and national magazines, including Family Circle and Ladies’ Home Journal.
