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Heat 1 ½ teaspoons grapeseed or canola oil in a wok or large skillet over medium high heat. Add mushrooms and cook, stirring occasionally, until softened, about 4 minutes. Remove mushrooms from wok and set aside.
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Add remaining 1 ½ teaspoons grapeseed or canola oil to wok. Scramble the eggs. Remove eggs from wok and set aside.
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Lower heat to medium. Add bacon to wok and cook, stirring frequently, until browned and some of fat has rendered, 8-10 minutes. Remove bacon from the wok with a slotted spoon. Leave bacon grease in the wok.
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Add kale to the bacon grease and cook until wilted, about 4 minutes, stirring frequently.
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Add rice to the kale and cook for 3-4 minutes, stirring to break up the rice.
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Add the mushrooms, scrambled eggs, bacon, and sesame oil to the wok. Mix everything and cook 3 more minutes, stirring frequently, until rice is slightly crispy and everything is heated through.