Preparation

Fill a sink with cold water. On a nearby cutting board, stack 4 collard leaves on top of one another. Remove the stems with a sharp knife, then trim 2 inches from the bottom of each stem. Cut the remainder of the stems into 1/8-inch
pieces. Cut the leaves into 2-inch squares. Repeat with remaining leaves. Rinse the leaves and stems in cold water. Drain.

Heat 1 tablespoon of vegetable oil in a skillet over medium. Break the egg into the pan and cook 4 minutes, gently shaking the pan occasionally to ensure that the egg doesn’t stick. Sprinkle with salt and pepper. Turn the egg and cook 2 minutes longer. Transfer to a plate and keep warm.

In the same skillet, heat the remaining tablespoon of vegetable oil. Add the shallot, garlic, and ginger. Cook, stirring occasionally, until shallot is translucent. Add the collard leaves and stems to the pan; cook, stirring constantly, 1 minute. Stir in the vinegar, then the soy sauce and mirin. Stir in the rice and cover. Simmer until the rice is heated through, about 2 minutes. Uncover and drizzle with sesame oil. Remove from heat and let stand 2 minutes.

Transfer the fried rice to a serving bowl, top with egg, and garnish with green onions, jalapeño slices, sesame seeds, lime wedges, and red pepper flakes.