Rinse the rice under cold water until clear. Combine rice with vegetable broth or water in a saucepan. Bring to boil, then simmer covered for 15-18 minutes, or until tender. Remove from heat and let sit covered for 5 minutes.

Prepare the vegetables: Slice Shiitake mushrooms, dice carrot, and trim snap peas. Remove kale stems and tear into pieces.

Heat vegetable oil in a skillet over medium heat. Add sliced mushrooms and sauté for 4-5 minutes until golden brown. Remove from skillet.

In the same skillet, add torn kale and sauté for 2-3 minutes until bright green and crispy. Remove and set aside.

Add diced carrots and snap peas to the skillet and cook for 3-4 minutes until tender-crisp. Add minced garlic and sauté for an additional minute.

Fold cooked rice into the skillet with the sautéed mushrooms, crispy kale, and green onions. Pour in soy sauce and sesame oil. Mix well.

Cook over medium heat for an additional 2-3 minutes, stirring frequently to heat through. Adjust seasoning with salt and pepper.

Serve hot, optionally sprinkle with sesame seeds.