Rinse day-old rice under cold water until clear. Combine with vegetable broth in a pot. Bring to boil, then simmer for 15-18 minutes until fluffy.

Prepare vegetables: slice shiitake, dice carrot, slice snap peas, and tear kale into pieces.

Heat a skillet over medium-high heat, add oil and sauté shiitake mushrooms for 4-5 minutes until golden. Remove and set aside.

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

Add carrot and snap peas to skillet. Sauté for 3-4 minutes, then add garlic and cook for another minute.

Stir in cooked rice, shiitake, and kale. Add soy sauce and sesame oil, mixing well to combine.

Cook combined mixture for 2-3 minutes. Season with salt and pepper. Taste to balance flavors.

Serve hot, garnished with green onions and optional sesame seeds.