Rinse 1 cup of long-grain rice until the water runs clear. Combine with 2 cups of vegetable broth or water in a medium saucepan, bring to a boil, then simmer covered for 15-18 minutes.

Prepare vegetables by slicing 8 ounces of shiitake mushrooms, dicing 1 medium carrot, trimming 1 cup of snap peas, and tearing 2 cups of kale into bite-sized pieces.

Heat a large skillet over medium heat. Add 2 tablespoons of vegetable oil and sauté shiitake mushrooms for 4-5 minutes until golden brown.

In the same skillet, add more vegetable oil if needed and sauté the torn kale for 2-3 minutes until crispy.

Sauté diced carrot and trimmed snap peas in the skillet for 3-4 minutes, then add 2 cloves of minced garlic and cook for an additional minute.

Reduce heat to medium, stir in the cooked rice, sautéed mushrooms, and crispy kale. Add 2 tablespoons of soy sauce and 1 tablespoon of sesame oil, then mix well.

Stir-fry for another 2-3 minutes until heated through and ingredients are well combined.

Remove from heat, transfer to serving plates, and sprinkle with sesame seeds before serving.