Rinse 1 cup of long-grain rice under cold water until water runs clear. Combine rice with 2 cups of vegetable broth or water in a pot. Bring to boil over medium-high heat, reduce to low, cover, and simmer for 15 to 18 minutes. Let sit covered for an additional 5 minutes.

Slice 8 ounces of shiitake mushrooms, dice 1 medium carrot, trim 1 cup of snap peas, and tear 2 cups of kale leaves into bite-sized pieces.

Heat 2 tablespoons of vegetable oil in a skillet over medium-high heat. Add sliced shiitake mushrooms and sauté for 4 to 5 minutes until golden and tender. Remove from skillet and set aside.

In the same skillet, add torn kale leaves and sauté for 2 to 3 minutes until bright green and starting to crisp. Remove and set aside.

Add diced carrot and snap peas to the skillet, stirring for about 3 to 4 minutes until barely tender. Add 2 minced garlic cloves and cook for an additional minute.

Return cooked rice, mushrooms, and kale to the skillet. Stir in 3 tablespoons of soy sauce and 1 tablespoon of sesame oil, mixing to coat all ingredients. Adjust seasoning with salt and black pepper to taste.

Cook for an additional 2 to 3 minutes over medium heat, stirring occasionally until everything is heated through and flavors meld together.

Serve hot, garnished with sesame seeds if desired.