My family enjoys fried rice with almost any meal. I especially enjoy using vegetables in any variety of fried rice that I cook. In this recipe, the vegetables that I used included kale and shiitake mushrooms. Please feel free to use your own selection of vegetables when you cook.

INGREDIENTS:

10 oz. lean pork (sliced thin into strips of about 1 inch in length)
3 cups steamed jasmine rice
1/3 cup shiitake mushrooms (cut in half unless using small mushrooms)
¼ cup oyster sauce
2 tbsp. garlic (chopped)
1 tbsp. plum sugar
2 tbsp. light soy sauce
3 tbsp. olive oil
1 tsp. curry powder
5 each kale stalks (or broccoli stems can be substituted)
1 medium cucumber (sliced)
6 to 8 cherry tomatoes

PREPARATION:

1. Peel 2 kale stalks and slice into 1 inch lengths. Then using only the soft leaves of the kale, cut the leaves into lengths of approximately 1 inch and set aside. Discard the remaining leaves from the 2 stalks.
2. Boil water in a medium size pot and after the water is boiling, place the remaining 3 kale stalks into the pot and boil for a few minutes, then remove the pot from the heat and set it aside.
3. Heat the olive oil in a medium size pan using a medium high heat setting. Then add the garlic and stir fry until fragrant.
4. Add the pork to the pan and continue stir frying for a few minutes. Then add the mushrooms and the 2 kale stalks previously set aside. Stir fry together with the pork for approximately 3 more minutes.
5. Add the oyster sauce, plum sugar, light soy sauce and curry powder, making sure that all the ingredients are mixed together well.
6. Add the steamed rice and continue to stir fry thoroughly about 3 more minutes.
7. Transfer to a platter and serve with cucumber, cherry tomatoes and the boiled kale stalks.

Makes 3 serving