Crispy Garlic Fried Brown Rice with Kale

brown rice (, cooked)

asparagus spheres (, bottom thick stem removed (~1/2 in))

cremini mushrooms (, or white button mushrooms, de-stemmed)

large broccoli

kale leaves (, chopped & middle thick stems removed)

baby bok choy (, 1-inch of the bottom stem removed and chopped into large pieces)

head garlic (, finely chopped (using mini food processor))

cooking oil

soy sauce (, or tamari)

dark soy sauce (, for gluten-free option, see notes below)

teasp sugar (, such as coconut palm sugar)

teasp chili sauce (, such as Huy Fong Chili Sauce)

few drops of sriracha (, optional)