INGREDIENTS
2
rice cups (360 mL total) raw short grain white rice (*see footnote 1)
2
and 1/2 (180-ml) rice cups chicken stock, or water (*see footnote 2)
1 tbsp
rice wine (or Japanese sake)
1 tbsp
vegetable oil
1 cup
leftover meat, chopped (or fried tofu for vegetarian meal)
2
waxy potatoes, cubed
2
carrots, chopped
1 lb
white mushrooms, halved
1 lb
green beans, chopped
2
to 3 cups chopped kale with stem
2 tbsp
soy sauce
1 tbsp
oyster sauce, or to taste (or mushroom sauce for vegetarian)
(Optional) chopped green onion for garnish
(Optional) Sriracha