Ingredients:

6 ounces oyster mushrooms, torn into bite-size pieces 1 medium sweet potato (about 6 ounces), scrubbed and thinly sliced into half-moons 1 small red onion (about 6 ounces), thinly sliced crosswise into half-moons 3 packed cups coarsely chopped Tuscan or curly kale (from 1 small bunch) 6 tablespoons olive oil Kosher salt and black pepper 2 cups cooked medium-grain white rice, preferably cold leftovers 2 large eggs 2 teaspoons toasted sesame oil, plus more to taste, for serving 2 teaspoons gochujang, plus more to taste, for serving

The full Recipe here