Ginger and Collard Green Fried Rice: Use Your Leftovers – Garden & Gun

Ingredients

• 1 bunch young collard greens (½ lb.)
• 2 tbsp. vegetable oil, divided
• 1 duck egg or extra-large chicken egg
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 thinly sliced shallot
• 2 garlic cloves, smashed and very thinly sliced
• 1 (1-inch) piece of fresh ginger, peeled and grated (about 2 tsp.)
• 3 tbsp. rice wine vinegar
• 2 tbsp. reduced-sodium soy sauce
• 1 tbsp. mirin
• 2 cups cooked white rice
• 1 tsp. sesame oil
• 4 green onions, thinly sliced
• 1 jalapeño, thinly sliced
• 1 tsp. sesame seeds
• Lime wedges
• Red pepper flakes