Begin by rinsing your long-grain rice under cold water until the water runs clear, removing excess starch. In a pot, combine the rinsed rice with vegetable broth or water, bringing it to a boil over high heat. Once boiling, reduce the heat to low, cover, and let it simmer for 15–18 minutes until the rice is tender. Remove from heat and let it sit covered for 5 minutes to steam.

While the rice cooks, slice shiitake mushrooms into thin strips, dice the carrot into small cubes, and trim the snap peas by removing their ends. Next, tear the kale into bite-sized pieces, ensuring they're manageable to eat and will crisp up nicely.

In a large skillet, heat a tablespoon of vegetable oil over medium-high heat until shimmering. Add the sliced shiitake mushrooms and sauté for 4–5 minutes until they turn golden brown and fragrant. Once cooked, remove the mushrooms from the skillet and set them aside.

Using the same skillet, add another splash of oil if necessary and toss in the kale pieces. Sauté them for 2–3 minutes, stirring occasionally, until they become vibrant in color and crispy. Remove the kale from the skillet and set it aside with the cooked mushrooms.

In the same skillet, add the diced carrots and trimmed snap peas. Sauté over medium heat for 3–4 minutes, allowing them to become tender but still have a crisp bite. Add minced garlic and cook for an additional minute.

Reduce the heat to medium-low, and transfer the cooked rice back into the skillet with the sautéed carrots and snap peas. Mix in the sautéed shiitake mushrooms, crispy kale, and chopped green onions. Drizzle soy sauce and sesame oil over the combination, stirring thoroughly to coat all ingredients.

Continue to stir and heat everything together for 2–3 minutes, letting the dish warm through.

Once heated, remove the skillet from the stove and serve hot. Garnish with a sprinkle of sesame seeds if desired.